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1. pat (thatcrazydude@noagendasocial.com)'s status on Tuesday, 08-Aug-2023 19:32:01 JST pat

   • ᛋᚪᛒᛖᛋ 🏴󠁧󠁢󠁥󠁮󠁧󠁿🇦🇺
   • Sir Funk 🇦🇺
   • Chefs Catch
   • kravietz 🦇

   @kravietz @ChefsCatch @Sabex @Sophistifunk my uncle back in Poland does a run at least once a month. But he never never uses potatoes. It's always malted grain. I'm guessing it's because he doesn't want to add extra enzymes to the mash.

   • Chefs Catch (chefscatch@noagendasocial.com)'s status on Tuesday, 08-Aug-2023 19:32:01 JST Chefs Catch

     in reply to

     • ᛋᚪᛒᛖᛋ 🏴󠁧󠁢󠁥󠁮󠁧󠁿🇦🇺
     • Sir Funk 🇦🇺
     • kravietz 🦇

     @ThatCrazyDude @kravietz @Sabex @Sophistifunk I'm just starting play with pure grain. So grain for the mash and malted grain for the amylase. I really enjoy doing things as close to "traditional" as possible. I make my rum wash from horse molasses, brown sugar and a a yeast I started from an apple. I keep the last 2L of the wash (dunder) to start the next run. My rum now is pretty indistinguishable from the British Navy version of this brand. Im pretty proud of it.

     https://pussersrum.com/