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Won't glucoamylase convert what alpha won't? I can't find beta for sale anywhere but I use the two on potato batches and I seem to be getting good results. Sorry to be a little off topic but this seems to fit the high flaked grain topic.

I totally agree with the stripping runs. I have a 12 liter still and I find filling it up with stripping runs then making cuts on a spirit run is way easier. I also think the end product tastes a little better.

What proof do you do the spirit run?

thanks

I am making whisky and got 90 proof after my first run. I want to do one more run before it ages and my question is should I add water to my second run or do I just run it straight?

We work with stainless a fair amount at work and the best Hole sawing and cutting fluild is water.Constant pressure and a medium to low speed. As soon as you see smoke the bit is shot. Keep it wet with small splashes of water and we have been able to use bits many times over.The idea is as soon as i...

Great wash recipe! I did a 3 gallon batch in a 5 gallon fermenter (it needed the extra space)SGwas 50 when it started and after 5 days of vigorous ferment it is down to .08 . I made a yeast starter with 2 cups of water 2 tablespoons of the simple syrup that the recipe makes and 5 tablespoons of yeas...

Great! Thanks guys

I am ready to roll with my first mash and my new still this weekend. Is there anything special I should do to clean the still before I use it? I was just going to use soap and water. I read on another thread to use vinegar but that person used solder gel not silver solder.
Thanks

Do i need to boil the sugar to invert it ? how important is that?

Thanks for the input. It does seem to be going slow and steady I will try one of the tried and true next time around.

I cant seem to get a good vigerous fermentation. Im only doing a small batch (1 Gallon). Its 1 gallon water, 2lbs. sugar, 1 teaspoon yeast nutrient and a pack of champange yeast.Its only tap water and I never had it tested could that be the problem? Does this recipe sound right?

I geuss it would really be classified as mezcal since it wouldnt be from blue agave. I might experiment with it since Im doing such a small batch.Nothing ventured nothing gained right?

Im thinking of buying it and making a tequila. It has vitamin c added.(bad thing?) And what OG should I shoot for if I decide to do this? Im only going to try a 2 gallon batch.Im geussing Ill need to add some sugar.

There are alot of good recipies floating around the internet. I would say the main thing to make sure you do is age it a long time .At least 3 months and upto a year to really bring out the complexity.

I think ph can play into it a little. Harder water is needed for pale ales and so on. I use spring water from the super market to get consistancy and modify it as needed.I never did check the ph on spring water but my beers always came out with a clean true to stle taste.

I'll say, a true craftsman.

I have a piece of 1 1/2" copper I got off of an HVAC guy . I want to connect it to the stainless steel lid of my pot. Whats the best way to do that? I figured I would reduce from that to 1/2" for my arm. Any good tips.
thanks

I cut stainless a lot at work with hole saws and we never use cutting oils they really dont work that well . Believe it or not use water. only water. Keep the speed kind of slow and keep it wet with a splash of water when it starts to dry out. The water keeps the saw cool enough to cut and if you ke...

I my be picky but I would let it age in a cool dark place (after racking)for 2 weeks . If it still smells I would dump it. To me the whole thing is taste and smell. If it tastes ok but smells rancid I wouldnt be proud enough of it to share with any friends. Also the more you rack it off the more of ...