Home Distiller

nope no more ,1 quart down and 2 to go its been a long winter and I have been bussy with a lot of uther things. I picked up my grain bill today so mashing next week hopping to get 5 /6 ruins in this season for next year.

Well I opened it up last night. took out the oak stave filtered it with a coffee filter. then drank more then a glass its like nothing I have ever had before. Its so smooth and rich almost sweet but not the carmel flavor along with the okey vanilla. It's hard to describe. There is almost no burn at ...

well I put 6 .5 gal in a 8.9 gal pot with a shot of pam (aka cooking spray) and ran it like I would for ujssm no foam thx for the tips guys

I'm about to run my first AG and I know it will foam up it finished at 1.000. so any way what do you guys think will work the best to stop it from foaming.
I have see that butter, olive oil, vegetable all work for this . does any one have a opinion on what works the best or does it not matter.

lol Nz

That link should be in the copper porn thread

NZchris I'm vary interested to know how this turns out.
Would you just put the grain in dry or add some water maybe soak the grains first?

The only way it would be possible is if you used enzymes for conversion or added sugar like you do with ujssm method. You don't even need man made enzymes to do the job. There are enzyme producing bacteria that can convert starch into sugar and they do it at room temperature. That's how sake is mad...

so if you relied on bacteria to give you the enzymes for conversion on 20 lb of grain .how long would it take to convert ? wouldn't all that bacteria take over and kill the yeast leaving it to rot?

How much water flow do you estimate runs through that coil, if you are taking off product..? good question danespirit ill have to check that out next run. I am going to upgrade the needle valve to 3/8ths In hopes that it will have less restriction. I don't think it absolutely has to be done but im ...

The only way it would be possible is if you used enzymes for conversion or added sugar like you do with ujssm method.

I'm not sure but couldn't you add 5 Gal of water bring it back up to 150f and start the mash over with 4 LB of malt to try and save it. Or if you took it off the grain add 2/3 gal of water and mash with 4lb of malt.

well I stopped at the brew shop and got a new hydrometer . It reads .010 less then the old one on 3 tests. Note to self check your gear.
This does have silver lining I'm reading all about ppg now and am loving the new knowledge.

After reading your guys comments I did this test on my hydrometer 1lb sugar 1 gal water at 68 degrees Fahrenheit the OG should be 1.046 my hydrometer reads 1.056. time for a new one id say. witch will be tested when it gets hear.

this means that the OG is 1.049 not 1.059

I'm finding it hard to believe that I got 105 % efficiency could the particles in the wart have thrown the SG measurement off.

This was 11 lb cracked corn that i ran threw my grain mill to get small pieces and powder close to cornmeal.5 lb of 2 row malted barly and 10 gal of water. I brought the 10 Gal of water to a boil then stirred in the corn and kept it a a boil for 30min then shut off the burner put the lid on and slid...

thanks for pointing that out for me rad. I should have used RC instead of CC I can see how it could be misconstrued.

it looks grate rumbo, although I have to agree with still_stirrin and googe the cc looks like it could use a foot or so more.

If your looking for a neutral and run a CM a inner cooling coil is what you need. although if its whiskey that you want a outer cooling coil works well. I have two columns atm one with a inner CC and one with a outer CC. the column with the outer CC will get your prof up to 175-180 but will not comp...

start it up and geter done

As a kid it was my job to stand next to the TV while my dad said channel up, channel down, nop go back, up, up, up ,up ,back one, nop, channel up, ok leave it there. 30 min to 1hr later repeat

it has arrived.
it will be regulating a 1500w hot plate here are some pics of my new control box.

Is it sugar shine or did you mash up some grains?

lol I put mine stay brite in the safe in a lock box

thx for youer help guys and gals I did 7 test runs to night they all came out grate +1 to corene1 your instructions were spot on.
the only thing that sucked was the solder its definitely worth its weight in gold

how long it floats for would depend on how much moisture is in the oak to start. I get toasted oak sticks from http://www.brewhaus.com/Oak-Stix-Balanced-Toast-P888.aspx" onclick="window.open(this.href);return false;" rel="nofollow and there vary dry. next run I will try a differe...

so over the last 6 months I have tested 6qt every 1 of them has done the same thing for the first 2 months the hot to smooth fluctuates daily then its steady's out .I have noticed around this time all the oak sticks have sunk to the bottom. I think it is vary possible that as the alcohol penetrates ...

thx guys. I forget about the google search and trying to use the advanced search can drive you mad.

is there any thing special about soldering a piece of copper to stainless steal. can I use the same flux , silver solder, and prep method as if it were copper to copper? I plain on do some practice runs be for a drill a hole in my boiler. during that time id like to be sure that the method im using ...

if it still smells fine and has no off taste run it.I have left UJSSM sit for 6 months over the winter; its funny it will become as clear as water if you let it sit that long.