Home Distiller

Check out Bridgeport Brewery get some pizza & beer. The building its in, was the old cordage company, there are some displays that show some of them, and the wood that was used to build it was old growth Douglas Fir that was cut right there and sawn. There's a little eatery called the Screen Doo...

Here in the usa we call it pumpernickel rye bread. It's hard and all rye.

I malted 10lbs of corn (my first attempt), used 5lbs of malt & 7 lbs of cracked, 2 qts of water per lb. S.G. was 1.048 on the first batch & 1.049 on the other. im going to repeat this again but im gonna grind the cracked corn a little finer and see if the conversion is better. From what I u...

Welcome butter churn, there are some threads on Palinka on here with lots of info. Look for members Paulinka, and Odin

Welcome cheddy

I did a gravity reading and here are the results.
OG was 1.050
FG was 1.011
Alcohol by volume 5.11%
Alcohol by weight 4.09%
Yeast attenuation
Apparent 78.0%
Real 63.3%
That about all that can be expected of the safeale US-05 yeast, as it's a medium attenuating yeast.

Watch this video it my contain an answer to your question, it has a lot of info contained in it. Try around the 15:30 and 28:00 minute mark. http://www.youtube.com/watch?v=lEkwp_2Yezo" onclick="window.open(this.href);return false;" rel="nofollow Also watch some of the videos by J...

I added the backset to reduce the PH and the temperature. As for the FG, it's finishing up right now. I was going to take a reading today to see where it's at. It's cooling of here in the NW and I used safeale us-05 yeast, so it's a slower ferment than the redstar yeast I normally use. I chose the s...

Welcome from another Washingtonian!

Here is some math for ya. To get conversion of starches to sugar you need at least a diastatic power of 30*L 27 lbs. Unmalted corn, it has a diastatic power of 0. 18 lbs. Distillers malt, it has a diastatic power of 250 You take the sum of the diastatic power for each grain times it's weight divided...

The information I used is from this forum and others. There is a lot of disinformation and bullshit to wade through on all forums. That being said, I looked for information being posted by multiple people on the same topic, that say the same thing. The other thing I noticed was a lot of the referenc...

Thanks for sharing that. Truly inspiring!

MDH thanks, that's the type of information is was after, same goes for you Mitchybourbon. As far as cuts go I'm finding that I started out in a hurry, because I wanted something to drink right now, and was too conservative with my cuts, for the kind of rig I'm running. If all I take from a run is th...

I have read a lot of that info in the Alcohol Textbook volume 5. Like all beers certain yeast, lactobacillus , congeners, etc. all the things that make each beer unique is exactly what I'm trying to understand about whisky. I was mearly looking for a base line to work off of. I don't live in an area...

Thanks Mitchybourbon

What is more palatable in a whisky as fas as congeners, esters or aldehydes? Both can be manipulated in the beer! Ultimately most are removed in the foreshots just like most of the fusel alcohols are left in the tails. Look at the distillers guide to making cuts in the reading lounge and you will h...

It was 1.050
You can use a higher grain to water ratio
You could use less sparge water at the cost of reduced volume
Or boil off water vapor till you reach your target

I know most topics in this hobby are subjective, and that is what makes it hard for a definitive answer. I try to find enough correlating information on the things that interest me about this hobby to help guide me in the direction I'm wanting to go, so as to not waste time trying to reinvent the wh...

When I fist started researching this hobby the census seemed to me, that you should over pitch yeast to ensure a fast and vigorous ferment. I was wondering if anyone has done controlled experiments with the same batch of distillers beer, where the right amount of yeast for the amount of beer to be f...

I have found it almost impossible to add corn to cold water and then bring the temp to 170*F without scorching the corn. It's easier add corn to hot water, with a target of 170* after the cold corn is added.

Thanks, I used 11.5 grams of Safeale US-05 yeast to two quarts of wash, let set overnight, and pitched 1 quart in each barrel after a good stir. Will post results when finished fermenting. I chose that yeast based on availability at my HBS, and temperature where I ferment.

30 gal total wash 27 lbs. ground corn (used a corona mill with heavy duty drill to reduce corn to about 3mm not much flower) 18 lbs. distillers malt ( ground as small as I could without to much damage to the husk) 1.5 lbs. of grain per gallon Added 18 gal. Of fresh water to BOP, heated till boiling,...

Cornmeal kid I use one of these to cook on. It was a gift, an amazing one at that! Set it at 190 and go for it. They don't cycle like a normal cooktop, and they will heat up a lot faster.

I use the medium spirals, but I char them with a torch, then boil them till the water colors up a bit then put them in a galon jug at 2.5 inches. Depending on what you like is how long you leave them. A gallon will turn golden in 6-8 days! Hope this helps.

Happy Birthday Red!

Fruit washes that get oxygen after fermentation is complete can turn to vinegar and the mother will float on top, an it's white.

I contemplated the same thing, but in the past I found with grains I got the result either way, so I tried it with straight blackberry and then a straight plum in potstill mode. I had to rerun them as it was undrinkable. Maybe with many years of aging it would have been ok, but I can't wait that lon...

Also my alcoholometer has a correction for any thing between 50-200 so it was probably about 186

I did not temperature correct and it was very warm out.

This is a video of my rig in a double boiler setup doing a run of plum & blackberry on the pulp at about 80/20 respectively. It was in closed reflux for 30 minutes and ended up getting a little warmer than I wanted, but I turned the heat down an stabilized at 179 F pot temp. Took the fores of at...