Search found 933 matches
- Sun Apr 22, 2018 10:36 pm
- Forum: Flavoring and Aging
- Topic: The Badmotivator Bain-Marie and Oak Barrel
- Replies: 1218
- Views: 214853
Re: The Badmotivator Bain-Marie and Oak Barrel
TDick, is the board you are talking about quarter-sawn or flat sawn? You gotta use quarter-sawn. Rounds from a log are no good either; even if you don’t have cracks you will lose too much through the capillary tubes. Earlier in the thread there is information about the structure of wood and why you ...
- Sun Apr 22, 2018 3:50 pm
- Forum: The Construction Site
- Topic: Welding Silver
- Replies: 9
- Views: 1811
Re: Welding Silver
Ditto.
...and share a picture or two! Sounds cool.
...and share a picture or two! Sounds cool.
- Sat Apr 21, 2018 2:18 pm
- Forum: Related Electric Accessories
- Topic: Stand-Alone Disposal
- Replies: 18
- Views: 1957
Re: Stand-Alone Disposal
Just chiming in to endorse the garbage disposal for apples. I did around 700 lbs last year with a 1 ¼ hp grinder dropping straight into buckets. The grinder operator could grind as fast as two people could quarter the apples and it never overheated. What disposal make & model did you use? Mine ...
- Fri Apr 20, 2018 8:04 pm
- Forum: Related Electric Accessories
- Topic: Stand-Alone Disposal
- Replies: 18
- Views: 1957
Re: Stand-Alone Disposal
Just chiming in to endorse the garbage disposal for apples. I did around 700 lbs last year with a 1 ¼ hp grinder dropping straight into buckets. The grinder operator could grind as fast as two people could quarter the apples and it never overheated. I pressed the applesauce using a homemade cider pr...
- Thu Apr 19, 2018 8:39 pm
- Forum: Flavoring and Aging
- Topic: Aging for 21 years
- Replies: 34
- Views: 5051
Re: Aging for 21 years
Now that it's mentioned, I think a badmo barrel is THE solution for this. On the face, you get the aesthetics of a barrel. But you also get the right ratio of wood:spirits, and probably the right angel's share as well. Which maybe badmo can guess at? If it's like bourbon aging, I'd expect a bit mor...
- Thu Apr 19, 2018 2:48 pm
- Forum: Flavoring and Aging
- Topic: Aging for 21 years
- Replies: 34
- Views: 5051
Re: Aging for 21 years
Shoot, maybe I should just jump in here. :) I am hoping to send stuff into the far future. I have a whole bunch of rum barrels. Some will get aged for a long time (5 years? 10?) and others will get partially bled and refilled like a solera. I have a few bourbon barrels that I hope to age for 7 or mo...
- Sun Apr 15, 2018 3:27 pm
- Forum: Flavoring and Aging
- Topic: The Badmotivator Bain-Marie and Oak Barrel
- Replies: 1218
- Views: 214853
Re: The Badmotivator Bain-Marie and Oak Barrel
Badmo........ what a fantastic idea !!!! Thank you so much for sharing ! Your craftsmanship looks excellent.... well done !! I cant wait to make a few. I do quite a lot of woodworking and I will be trying a nifty little trick that will help them seal up when they get swelled..... if you check out a...
- Tue Apr 03, 2018 9:03 am
- Forum: Boilers
- Topic: Dolly stand for my still. Do you think this would work?
- Replies: 7
- Views: 1660
Re: Dolly stand for my still. Do you think this would work?
They look fine. The six-wheeled one would provide a little more protection against tipping, as would a wider base. If you are worried about the heat, a layer of wood would be an excellent insulator and would look nicer too. Locking wheels might be a good idea too.
- Tue Mar 27, 2018 7:38 pm
- Forum: Rum
- Topic: What is “Good” rum?
- Replies: 157
- Views: 16385
Re: What is “Good” rum?
I can offer some personal experience here. A simple molasses and brown sugar wash, aged in one of my barrels made with new, toasted, charred white oak, aged for nearly two years now, has loads of caramel, vanilla, butterscotch, and mellow rumminess. The “raw spirit” character is 90% gone, almost har...
- Mon Mar 12, 2018 8:05 pm
- Forum: Flavoring and Aging
- Topic: Deep south barrels
- Replies: 5
- Views: 699
Re: Deep south barrels
Just a heads-up... their chart showing the surface area to volume ratios of the barrels are pretty wildly wrong. Check this thread: viewtopic.php?f=4&t=68297
- Mon Mar 12, 2018 11:48 am
- Forum: Flavoring and Aging
- Topic: The Badmotivator Bain-Marie and Oak Barrel
- Replies: 1218
- Views: 214853
Re: The Badmotivator Bain-Marie and Oak Barrel
LOSS RATE UPDATE A couple of months have gone by since I tested the four barrels I am using to examine the loss rate of the "modern" Badmotivator Barrels. None of these barrels show any signs of leaking.The first test was only a couple of weeks after filling, and the apparent loss rate at ...
- Sat Mar 10, 2018 4:49 pm
- Forum: Flavoring and Aging
- Topic: The Badmotivator Bain-Marie and Oak Barrel
- Replies: 1218
- Views: 214853
Re: The Badmotivator Bain-Marie and Oak Barrel
Hey Badmo. I filled my fourth Badmo Barrel this week with my best batch of HBB to date. A few weeks back #3 was filled with some insanely fruity and intense rum I made. :-) That is going to rock in a couple of years! I only have two barrels left before I need to make more. "Only," he says...
- Sat Mar 10, 2018 4:44 pm
- Forum: Flavoring and Aging
- Topic: The Badmotivator Bain-Marie and Oak Barrel
- Replies: 1218
- Views: 214853
Re: The Badmotivator Bain-Marie and Oak Barrel
Nicely done! I'll be glad to hear how they work out for you way down the road.AlChemE wrote:Excited to fill both of these barrels this week!
- Thu Mar 01, 2018 4:59 pm
- Forum: Novice Distillers
- Topic: Better Cuts with better Dilution
- Replies: 127
- Views: 58406
Re: Better Cuts with better Dilution
I guess my biggest challenge is that the product I am cutting tastes nothing like the product that comes off the oak in a few months. Perhaps this is the wrong place for asking the questions I am. My interest is just getting some detailed advice on what to look for when making my cuts. Currently, I...
- Wed Feb 28, 2018 9:53 am
- Forum: Flavoring and Aging
- Topic: The Badmotivator Bain-Marie and Oak Barrel
- Replies: 1218
- Views: 214853
Re: The Badmotivator Bain-Marie and Oak Barrel
I have decided to change the brass labels with brass tacks to stainless steel labels with stainless steel tacks. I don't think brass was a real problem, but I'd prefer to reduce my worry to zero. I bought 1" x 12" x 0.012" stainless steel strips from Kit Kraft (https://kitkraft.com/pr...
- Fri Feb 23, 2018 10:01 pm
- Forum: Mashing and Fermenting
- Topic: Using marble as a buffer
- Replies: 62
- Views: 8163
Re: Using marble as a buffer
I have used shell for a long time. Thought it was great! I've now had two trials with marble and think it is better than shell. I can no longer get oyster shells for free. I had some white marble tiles, 4" x 6" that weighed 305g. They were in a rum ferment for three days, raised the Ph fr...
- Thu Feb 22, 2018 4:46 pm
- Forum: Rum
- Topic: High Ester Rum
- Replies: 266
- Views: 31143
Re: High Ester Rum
- Ferment - add infected dunder after yeast is established in the ferment, approx. 50% through fermentation (based on SG.) ~36-48 hrs? Otis The strategy I employed was to ferment an 8% simple wash to completion, then add infected muck and enough sugar to bring the potential up to 10%. Then you leav...
- Wed Feb 21, 2018 12:13 pm
- Forum: Flavoring and Aging
- Topic: The Badmotivator Bain-Marie and Oak Barrel
- Replies: 1218
- Views: 214853
Re: The Badmotivator Bain-Marie and Oak Barrel
Can you reuse these barrels? I imagine that it would take longer the second time to extract flavors from the wood. I wonder if the losses would decrease as the wood would already be saturated? Yep. Sure you can. But it’s important to think carefully about why you’d want to. Barrels are reused in in...
- Wed Feb 21, 2018 12:33 am
- Forum: Mashing and Fermenting
- Topic: Using marble as a buffer
- Replies: 62
- Views: 8163
Re: Using marble as a buffer
I’d be happy to run that experiment some time. Does a high-gravity TPW usually “boink” if it’s not buffered?shadylane wrote:Thanks for the experiment
I wonder if
A sugar wash had been used for the test instead of a mash.
Would the marble act as more of a buffer?
- Tue Feb 20, 2018 11:23 pm
- Forum: Mashing and Fermenting
- Topic: Using marble as a buffer
- Replies: 62
- Views: 8163
Re: Using marble as a buffer
I had an interesting result on my most recent experiment with marble: Nuthin' much, but with charts! I was fermenting about 35 lbs of dry COB on the grain. After cooking, converting, and cooling I split the batch into four buckets. Volume was about the same in each, graininess was about the same, ye...
- Sun Feb 18, 2018 1:54 pm
- Forum: Flavoring and Aging
- Topic: Live Oak (Quercus virginiana) for aging
- Replies: 2
- Views: 1138
Re: Live Oak (Quercus virginiana) for aging
On this page they mention that Quercus virginians has been used for barrels: http://www.wood-database.com/live-oak/" onclick="window.open(this.href);return false;" rel="nofollow It doesn't mention whether it was used for it's structural suitability alone (for example, for dry goo...
- Wed Feb 14, 2018 5:24 pm
- Forum: Flavoring and Aging
- Topic: The Badmotivator Bain-Marie and Oak Barrel
- Replies: 1218
- Views: 214853
Re: The Badmotivator Bain-Marie and Oak Barrel
Received 3 barrels in from Badmotivator! They are awesome and I already filled one for the long haul. I had a few drips come out of the bung last week and you could smell the tobacco flavor! Super excited to see how this is going to work out! Now if I can have the patience and fortitude not to samp...
- Sat Feb 10, 2018 2:40 pm
- Forum: Favorite Food Recipes
- Topic: make some bread...what else are you going to do...
- Replies: 17
- Views: 2820
Re: make some bread...what else are you going to do...
The Tartine Bread book helped me quite a lot too. I’ve made their sourdough croissants a couple of times too. They’re stupid good, but a lot of work.Twisted Brick wrote:I've had great luck with sourdough in a cast iron dutch oven, ala the Tartine basic loaf. Gotta love those fermented products!
- Thu Feb 08, 2018 8:08 pm
- Forum: Mashing and Fermenting
- Topic: Using marble as a buffer
- Replies: 62
- Views: 8163
Re: Using marble as a buffer
Just your basic bread yeast.jonnys_spirit wrote:What kind of yeast did you have in there?
Cheers!
-j
- Wed Feb 07, 2018 10:22 pm
- Forum: Mashing and Fermenting
- Topic: Using marble as a buffer
- Replies: 62
- Views: 8163
Re: Using marble as a buffer
I had an un-buffered rice ferment that appeared to be stuck due to an extremely low pH of 3.66. The SG hadn't moved for days, seemed high, and a sample bucket I ran through the still showed that it only had a couple of percent ABV. I threw in one of my marble bars (oh! the degassing/reaction was exc...
- Sun Feb 04, 2018 11:23 pm
- Forum: The Construction Site
- Topic: TIG Welding Clarification
- Replies: 77
- Views: 8048
Re: TIG Welding Clarification
Soldering to the top will be fine provided you clean the area well and flux properly the capillary action will pull the solder clean through the joint and up the inside wall of the ferrule. I did a little test a while back to see how it worked and cut a cross section out. ... Corene, this is awesom...
- Sat Feb 03, 2018 11:45 am
- Forum: Flavoring and Aging
- Topic: Oaking and aging the T-Pee way
- Replies: 554
- Views: 142803
Re: Oaking and aging the T-Pee way
Got home to a treat today.......a cabinet maker friend of mine sent me a 10 lb box of 1" x 1" x 1.5" white oak cubes that he cut up from left over scrap he had from a recent project. Now I just need the wife to take the kids to a movie so I can toast them!! In the context of wine and...
- Sat Jan 27, 2018 11:15 am
- Forum: Flavoring and Aging
- Topic: The Badmotivator Bain-Marie and Oak Barrel
- Replies: 1218
- Views: 214853
Re: The Badmotivator Bain-Marie and Oak Barrel
I got some six Qt cans, have some some aged white oak to make he lids. My question is does it have to be cut and pieced back together to make the lid? Boards I have are prob wide enough to make three. Cool! Aged outside in the weather, right? Not indoors? No “need” to cut and rejoin the boards. Som...
- Fri Jan 26, 2018 7:08 am
- Forum: Grains
- Topic: General Rice discussion
- Replies: 46
- Views: 9366
Re: General Rice discussion
What protocol did you use? I did 100% plain white rice with enzymes and had no issues at all. I had the simplest of protocols possible. Boil water, add rice, add enzyme, wait, add second enzyme, wait, add bakers. Same here. 25 lbs rice in 13 gal water. Cook rice. Add enzymes at proper temps as the ...
- Fri Jan 26, 2018 12:51 am
- Forum: My First .....
- Topic: My first attempt at making Brandy
- Replies: 7
- Views: 1576
Re: My first attempt at making Brandy
The suspense is killing me. Eagerly anticipating your thoughts. Pieter Don’t worry. Relax. Let go of your troubled thoughts. The brandy will be what it will be! You have already made many of the decisions and actions that will determine your brandy. The die is cast. You have crossed the Rubicon and...