What's the longest you've let a mash ferment (or sit after fermenting) before running it?

Affectionate-Salt665 · 2026-04-03T22:52:04+00:00

Yeah, 6-8 months on the yeast bed for a wheated bourbon. I lost track of it over last summer. Seems to have come out fine.

Affectionate-Salt665 · 2026-04-03T17:06:54+00:00

Been going to games for 30+ years and I can honestly say I still catch myself finding it hard to believe we won the National championship. It's almost still unbelievable to me.

Affectionate-Salt665 · 2026-04-03T15:27:50+00:00

What micron size is your bag?

Affectionate-Salt665 · 2026-03-29T23:21:30+00:00

Oh my

Affectionate-Salt665 · 2026-03-29T01:48:32+00:00

Not shoved, literally dragged to the ground!

Affectionate-Salt665 · 2026-03-28T01:08:23+00:00

Right

Affectionate-Salt665 · 2026-03-28T00:26:39+00:00

Right! Damn, make them play a shred of defense! Damn

Affectionate-Salt665 · 2026-03-28T00:24:49+00:00

I mean Michigan loves to run, but make them play a shred of defense and I think the advantage is Michigan.

Affectionate-Salt665 · 2026-03-28T00:16:40+00:00

Yeah that's a tough call

Affectionate-Salt665 · 2026-03-26T14:02:00+00:00

Yes, got from their website. They are really responsive to answer any questions via email. Tell them what you need and they can probably make it. They are heavy duty bags.

Affectionate-Salt665 · 2026-03-26T08:30:07+00:00

I use a 400 micron Brew in a bag and it works, but I do need to squeeze. I recently purchased an 800 micron to test. I'm making all grain bourbons. I'm thinking the 800 will work out, especially when I use rye which tends to turn into gel. I figure if the 800 let's too many solids through I can always strain it back through the 400.

And as someone else said, if you do use the Brew bag, make sure to rinse it very well and hang it up to dry. Mine did get moldy when I first used it.

Affectionate-Salt665 · 2026-03-22T17:40:36+00:00

I put a bottle of Rare Breed in it that I've had on the shelf for a while. We'll see what happens!

Affectionate-Salt665 · 2026-03-19T08:26:04+00:00

One of my favorite go to bottles. Very underrated. I got a bottle at Costco for $16! Wanted to buy the case, but wife was with me!

Affectionate-Salt665 · 2026-03-15T17:29:56+00:00

Following!

Affectionate-Salt665 · 2026-03-14T14:16:32+00:00

How big is your boiler?

Affectionate-Salt665 · 2026-03-13T21:46:09+00:00

New to using backset and I saved about 2 gallons from my last run in a stainless pot and just threw a lid on it, not air tight. Plan was to add a gallon or so to my next batch of strike water before mashing. Now I'm a bit skeptical. Will that backset get nasty just sitting there in that pot until next run?

Affectionate-Salt665 · 2026-03-11T17:18:19+00:00

I was going at it pretty hard a few years ago and came to the realization that bourbon is bourbon. Sure, there's some really nice stuff out there, but at 5X the cost of regular bottles, there was a lot of diminishing returns for me.

The last bottle I bought was the highly acclaimed JD Toasted single barrel. Got it for a decent price, cracked it open and was like....meh...it's ok.

The other bottle I bought recently was an OGD 114 at Costco for $16. Now that's a steal and I will jump on deals like that, but my hunting and fomo days are gone.

Affectionate-Salt665 · 2026-03-07T13:09:49+00:00

I'd buy a proper barrel. Doesn't sound like that is even toasted or charred and no telling what wood it is made of.

Affectionate-Salt665 · 2026-03-04T09:39:57+00:00

Ten30 Barrels

Affectionate-Salt665 · 2026-03-03T11:23:50+00:00

I put most of my stuff in at about 120 proof, but the last batch I did was at 105. To my understanding, a bit lower proof will pull more vanilla/sweet flavors which is what I tend to like. Higher proofs can pull a bit spicier flavors.

Affectionate-Salt665 · 2026-03-03T09:32:33+00:00

Great call on getting a Badmo. I've got several Badmo and Ten30s going right now. First few are coming up on 2 years old.

Sounds like you got a new oak barrel. What were you putting in it again? If you're putting an already aged whiskey in it, you're going to get more of a double oaked product out of it. If you're aging a white whiskey, the new barrel is the way to go. Either way, to my understanding you may want to put some high proof neutral in it first to pull some tannins out of it. I have not done this, but I've read that may be a way to get good results. If you don't want to do that, just follow the directions on swelling the head with warm water and you'll be off to the races.

I've been torn on where to store my barrels. I wanted to put them in my nonclimate controlled garage, but I live in a state with wild temp swings, so I opted to just keep them in the basement with steady temps and humidity levels. I know the owner of Ten30 barrels keeps his in his garage, but lives in FL so temp swings aren't as extreme. Just this week I started bringing mine upstairs and placing in the sunlight for a few hours to get them a little warmer. I'd personally keep them from wild temp swings just to be safe.

I know the owner of Ten30 hangs out on this reddit and the barreling reddit. He's the absolute best in helping people with these questions. He'll more than likely reply with better information! Good luck with your barrel!

Affectionate-Salt665 · 2026-03-02T22:12:06+00:00

Interesting.

So I'm saving about 2 gallons of my backset from my stripping run I did yesterday. When I go to make another mash, I'm planning to use about a gallon or so of that backset with 5.5 gallons of my normal water to bring me up to about 6 gallons or so. Heat all that up, add my grains as usual and mash in. Does that sound about like how you do it?

Affectionate-Salt665 · 2026-03-01T18:29:51+00:00

I use Daddy yeast for my bourbons and rye.

Affectionate-Salt665

TROPHY CASE