Hi from North Queensland

[cunnyfunt]

Hi folks,

Nice little forum you have here. Thought I would join and share in the fun with this band of Bm owners

I currently have a 50l BM.

Cheers
cf

[niels]

Welcome cunnyfunt! Are you sure you didn't swap the c and f by accident?

How long are you brewing with/without your BM? Where are you from?

- Niels

[cunnyfunt]

Hi neils , I'm in Australia.
I have been brewing mostly for the last decade. Spent/wasted a lot of money on brew gear and systems over the years and decided the Bm is for me. It suits my busy life.

I had a 20L Bm when they first come out but sold it after a while to buy a 50l which never happened until recently

The last 6 months I have mainly brewed Ag mashes to distil. I have done 4 x 100% wheat mash on the new Bm and plan on doing a peated whisky mash next, and then a beer or three..

Cheers

[Eldoreth]

Welcome, nice to know people are using the BM for whisky. How do you distill afterwards? Also with the BM and an alambic on it?

[cunnyfunt]

Thanks Eldoreth, I use a separate still. I do think using the Bm as a boiler for an alambic is an excellent idea for those that don't have distilling equipment and are wanting to distil.

[Tipsy]

Welcome CF from another distiller.
Very interested in your wheat vodka. You obviously think it's worth the effort?
How does the BM handle 100% wheat? What sort of still do you use?

Cheers

[dinnerstick]

How does the BM handle 100% wheat?

that's my question! do you have to load in rice or oat hulls? explain!!

[cunnyfunt]

BM handles 100% wheat just fine without rice hulls. I didnt even get a slight wort fountain. The first 2 attempts I did not mash out as I wanted the enzymes during fermentation. The next 2 I did a 30min mashout which increased efficiency by a couple of points. I added Promalt enzyme to the ferment for the last 2. Doing back to back mashes without rinsing the BM bumped up my SG quite a lot on the second run.

Tipsy it is well worth the effort. Its not much more effort now with the BM. But I can definitely tell the difference now to my TPW washes I was doing. Definitely better mouth feel and taste than anything I have distilled before. I use a plated still

[suchidog]

Hey cunnyfunt you don't live in Townsville at all do you?

[cunnyfunt]

Yes sir. You?

[dinnerstick]

BM handles 100% wheat just fine without rice hulls. I didnt even get a slight wort fountain.

thanks for the info. very interesting, and a bit surprising. i don't think anyone else knew this was possible, so i have a feeling you will have spurred on a few of us to add a 100% wheat beer to our to do lists.
are we talking regular old malted wheat, with a 'normal' crush, ie the same as for barley, and are you doing b-glucan or protein rests?
cheers

[cunnyfunt]

Regular malted wheat with a fairly floury crush. I am unsure of what my mill is set at but will check when I grab a feeler gauge as I am curious myself.
I did 12.5kg 30min @ 50C, 120min @ 66, and a 30min @78c. I dont really need the protein rest but I am experimenting.

[dinnerstick]

cheers for that.

[Tipsy]

Tipsy it is well worth the effort. Its not much more effort now with the BM. But I can definitely tell the difference now to my TPW washes I was doing. Definitely better mouth feel and taste than anything I have distilled before. I use a plated still

Well I've definitely got to give this a go for some top shelf Vodka.
I'm using a four plate still with a packed section so I'm thinking a single run with tight cuts should make an exceptional product.
Thanks

[suchidog]

Yes sir. You?

I do and I just ordered a 20L today. Have to wait 2-3 weeks for delivery. I would love to see your setup in action one day if you are brewing to help me get up to speed quickly!