http://www.distillingliquor.com/2015/03/23/rye-whiskey-recipe/ Home distilling Mon, 03 Apr 2017 23:57:57 +0000 hourly 1 https://wordpress.org/?v=4.9.8 http://www.distillingliquor.com/2015/03/23/rye-whiskey-recipe/#comment-38473 Mon, 03 Apr 2017 23:57:57 +0000 http://www.distillingliquor.com/?p=158#comment-38473 I malt 6 row rye my self and store it in the freezer 10 below zero. When I need some, I grind the unmelted and malted real fine and blend in hot water. Works very well for me!!!

]]> http://www.distillingliquor.com/2015/03/23/rye-whiskey-recipe/#comment-23156 Wed, 23 Sep 2015 15:29:32 +0000 http://www.distillingliquor.com/?p=158#comment-23156 Great question! I first read the first half of your question and thought “why the hell would you need to bring it near boiling?” And then went and deleted that part. I then went back and finished reading your comment and realized the reason I put it in there was for sterilizing the mash. However, my philosophy has evolved. I know think it’s better to really more heavily on proper sanitation techniques. I used to be a lot more paranoid about sterilizing the mash.

]]> http://www.distillingliquor.com/2015/03/23/rye-whiskey-recipe/#comment-21886 Wed, 02 Sep 2015 01:44:37 +0000 http://www.distillingliquor.com/?p=158#comment-21886 why is it necessary to raise the temperature to near boiling temperatures after a rest at 155F? Is this to arrest the activity of the enzyme or to sterilize the mash?

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