Good day all,
I've decided that I'd like to move to a single larger fermenter, rather than doing small batches at once in several carboys. Is anyone able to steer me to some info regarding the process for using all grains in a single Brute container, as opposed to working in a Brewzilla brewing set up? I can still use the Brewzilla for heating water, but I'm a little unsure on what the process might be to get a 30g fermenter filled for a whiskey.
I've done some searching, and I have seen the post on large batches for corn,,,,just wondering if something different should be done for all grains.
Thanks.
Same process as corn. If 100% malted, then the strike temp would be your mash temp, instead of boiling. Don't need to worry about extended mash times. That just makes a beer drier, which is what you want for distilling, anyway."Come on you stranger, you legend, you martyr, and shine!
You reached for the secret too soon, you cried for the moon.
Shine on you crazy diamond."
Well I have nothing to add except when you do start mashing corn with this method, pay close attention to your Brute. They do not take kindly to extended periods of exposure to near boiling temperatures. I recommend these for medium sized mashes. These are 30 gallons. You can't (obviously) get 30 gallons of water plus grain in them, but I get about 25 gallons in and 50 pounds of grain. I end up with about 22 gallons of cleared distillers beer for the still.
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If you want more than that, get a big blue HDPE poly barrel.Use all your senses, and its not that hard. You just have to pay attention.
Procrastinate, you'll make better whiskey.
+1—Brutes have surfaced of late doing AG with horrifically disastrous results. YMMV. plenty of people use them. Failure seems to have zero forewarning.
Depending where you are, big blue or big white food grade plastic barrels “should” be available around town. You can look for food manufacturers, copackers etc. Simply ask them at the front desk. They get sauces or ingredients in them, and likely throw them out or leave them for people to scrounge. Maybe Craigslist, but be damn sure what was in the them. Get two barrels though. You need a spare to strip into and let yeast settle in. Then while yeast is settling you can fire up the other with fresh grain. Then start measuring for a new shed.If in doubt leave it out.
Thanks for each and every response, all information is good to have! I have looked around for food grade barrels, but they're few and far between right now. Hopefully this will tie me over until I find some.
The ones that have been failing.. does anyone know if that's because of the heat, or the weight, or just no apparent reason? If it's heat, there's probably a way around that, but if it's weight there's not much you can do about that.
I'm in the process of moving things from the garage into the section of her basement that contains the hot water heater, water pump, and tap to the outside. Plus the sump is in there too.
I think I can make that work.
You can leave the mash overnight in the cooking pot then transfer to brute when cooler. Repeat and add back to the brute to filling level. Or use a wort chiller before loading the brute.
If not mashing corn then strike temp is likely much lower (160F vs 212F ?) - a brute might work OK at the lower temps till you find something better. Sounds like that's what you're planning to do.
Jimbo's Single Malt AG Recipe (viewtopic.php?t=48650) is another example of infusion mash process at lower gelatanization temp and sized for a 30 gal ferment. Worth a look if you haven't seen it.
Are these generic or do you have a brand/link or somethingGeneric. They're used to ship powdered lactose. Or at least that's what these were labeled as. I got them for $30 a piece. The same folks that sell used poly drums on Craigs List usually have these as well. One of my lodge brothers has 3 of these that he ferments his beer in. The screw on tops have a nice seal and will hold airtight if you want to run an air lock. I just leave the lids on loose and run my ink bird probe wire between the lid and the barrel through a suction cup stuck to the inside of the lid to keep the probe suspended in the middle of the ferment.Use all your senses, and its not that hard. You just have to pay attention.
Procrastinate, you'll make better whiskey.
If not mashing corn then strike temp is likely much lower (160F vs 212F ?) - a brute might work OK at the lower temps till you find something better. Sounds like that's what you're planning to do.
Jimbo's Single Malt AG Recipe (viewtopic.php?t=48650) is another example of infusion mash process at lower gelatanization temp and sized for a 30 gal ferment. Worth a look if you haven't seen it. I mashed four 25 gallon single malt mashes in mine at 160, and one corn based mash. when I saw what the high temperature of the corn mash did to it, I retired it and got the white poly drums.Use all your senses, and its not that hard. You just have to pay attention.
Procrastinate, you'll make better whiskey.
DEFINITELY leave more headroom for oats. Those things get ANGRY when you try to mash 'em
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I have 32 gal Big Brutes for years and never had a problem, Lowes, Walmate, ect carry them and they are not that expensive. I run a 15.5 gal Beer Keg pot still. After I squeeze the grain I have two 12-14 gal quick stripping runs
Good Luck
BG and then one spirit run.
Post time 2022-10-16 18:22:48
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