I posted this on the "new_distillers" yahoo group, but didn't get all my questions answered, and I have more to add now, hopefully I can get a little more info here..
"Greetings all, new distiller here with a few questions.
I have about 600 gallons of 6.5% ABV American Pale Ale beer that has caught a
Lactobacillus infection, and I had a few questions.
Can I reflux distill this out to a clean taste?
Assuming I can clean the taste/smell out, I'm trying to find the most efficient
way of doing this - Would a stripping run be my best bet, then a reflux later?
Do I throw away any of the heads from the stripping run, or do I do that on my
second reflux run?
I am building a valved reflux still, and was wondering about the condenser. Is
my best bet to just use tap water in the condenser, or will I be better off
using 28-30F glycol from my chiller?
I think that's it for now, thanks in advance for your help
So that was my post on new_distiller, and the answer I got was "strip it first. then add 1 tsp baking soda (not powder) to the stripage and then do a spirit run. you should be okay. as to the rest I can't answer."
Some more info I can add - I have an insane amount of BTU's I can throw under the kettle, 7psi natural gas, and a 4ton glycol chiller I can use on the condenser.. So I guess my next question is - technically I could run the entire 600gal in a makeshift pot still in a stripping run, but I'd be a bit worried about my first still run in that kind of volume. So I'm going to run the stripping in kegs, with my column empty, and no reflux. Is it OK for me to run my condenser water @ 30F, or is this too cold? Can someone point me to the calculation for how many BTU's I can safely pump thru the 2" pipe out the top of a keg?
Also - Is it worth it for me to even do this with this the beer? I hate to throw out 600 gallons of beer! (again)
Thanks in advance for your help, and sorry for the # of questions in my first post