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Hi All Over the weekend, I received a new stainless steel mash tun that I took for a test drive. I make another rye wash for whiskey and used 70% rye. I used a blend of rye malt and flaked rye and then 30% pale ale malt. Did a beta gluc rest, protein rest and sacch rest while using the Visco...

I did a test mash with just 3/4 lb of malted rye this weekend. Upped the water to 1.25 quarts. Went in at 110f for 15 minutes and went to 122f for 20 minutes. I then added the Visco Buster and brought to 155f for 45 minutes then added amylase. Visco Buster worked very well. Mash was still a...

Which enzymes are you using?

So even doing the beta glucan rest, your mash schedule still did not help with the thick viscosity? Did you happen to use any enzymes?

I'm definitely looking for a very strong rye character in this wash. Due to viscosity issue with rye at high percentages, I'm also worried about boiler puke going into the column. I'll probably test mash a lb of rye first and see how the Visco Buster works. I wish I had a jacketed boiler. Then I...

HI All Does anyone have experience brewing with extremely high amounts of rye, whether malted or flaked? I also distill and am looking to do a 90% rye with 10% Barley mash to produce a rye wash for whiskey. My concern is not being able to properly "cook" the rye malt as you would in a cereal...

Hi All I'm new to this forum. I've been brewing beer for 27 years. 7 years professionally across the country. Just got back into homebrewing recently and am now dabbling in distilling. Hoping to pick your brains and share some of my own knowledge when I can. Cheer! Sean