Home Distiller

So long as you're fermenting a few (5-10) gallons you're more than fine. The weight and heat on the yeast shouldn't cause off flavors. If you're doing quite a bit more than that, I would recommend getting of the yeast sooner rather than later once it finishes, but I think you'll be fine. Dead yeast ...

Mash temp is the key to simple sugar chains, but it takes longer. We were talking to a Belgian brewer last year who made an all malt Tripel, which normally has a significant portion of sugar added to it. He mashed at 140* for 2+ hrs, which resulted in fermenting out crazy low. Using my 10 gallon coo...

I can't say what the best is to aim for, but when homebrewing it isn't a problem to hit an ABV of above 7-8% from all malt. You do lose efficiency of the sugar your are able to extract once you start to get a starting gravity over around 1.075 or 1.080. You also need to use more yeast to ensure that...

Thanks for the info. In your experience, would you say its distilling to a higher % or the extended aging? If its the aging, would you say that would be hard to replicate with smaller barrels?

Thanks again.

Curious what is responsible for giving a spirit a thick or oily mouthfeel. Love how thick the Laddie 10 feels. Grain? Distilling? Mashing or fermenting? The google did not answer the question.

Thanks for answering a mewbies question.