At Tom's Foolery our hands are all in, starting with the milling of the grain.
Once the grain is milled, we used to lift it up to the second story of the barn so it could be dropped through a grain tube into the mash cooker downstairs.
Corn, Rye and Barley Malt are added to the cooker at precise temperatures to cook the starches into fermentable sugars.
As we follow the traditional sour mash technique, we have to add backset, which is basically a number of gallons of the spent stillage from the last stripping run.
Once the mash has adequately cooled it is transferred to the fermentation room. Our old equipment consisted of three open cypress fermenters.
Oh the sweet sweet smells of fermenting mash---with commentary from Tom