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On the grain: Pro: more flavour, slightly lower fg. Con: pain to handle or move, grain needs to be squeezed to minimise loss. More chance of scorching from solids. As a side note yellow angel yeast makes brew day a breeze. Grind grain add water add yeast, done. And an alternative to squeezing a stea...

I find a high abv mash helps to. Another vote for ylay(you really should sour the mash to prevent off smell).
Big fan of biscuit in whiskeys. Any hints?

You just solved my last problem. Does away with need for a second dosing pump for antifoam. I know 1.5 runs barely foam from experience with pot and plated columns. Be interesting to nail down a specific ratio to prevent foam up. Nice work.

Big difference between dunder and live dunder also i aint saying either is a bad thing...

You get good esters from soured grain(off) just like rotten rum dunder

Hot smoked chicken in a kettle/Webber with veg is hard to beat ..

I have to disagree @sbb have played with funky whisky some good flavours to be had soured corn is yummy.
But if you go crazy it will be like a high ester rum and need to be blended to tame it down

Various dry cured sausage. The whole muscles i made were way better then my dried sausage. I made the mistake of not using a frost free fridge for my chamber. Lesson learned.

Heres a shot of the finished panchetta.

pancetta arolaota(rolled dry cured pork belly) ready to be trussed and hung.
This one is probably my fav dry cured pork. The belly makes amazing cured meat.
Finally a couple of shots of the chamber.

Been a while since I played but heres some photos. First 4 photos are Capacola dry cured pork neck received_1113318506512820.jpeg received_1086390822810060.jpeg received_6735071426618205.jpeg received_741982077469844.jpeg Bresaola dry cured beef received_2435485303318128.jpeg Lamb prosciutto this st...

Why do I always find out these details after the fact(already purchased a pump). But very good info and if first attempt fails I will try one of these

Thanks salty.
If the stripper is all stainless will the copper in the spirit still do the same job on the low wines?

Thanks mate

Choc rye?

Another question. I guess im gunna find out but why is exact flow into column so important? So long as your your not flooding the column at peak of pump flow, why do small fluctuations matter in a stripping still,?

Is it just a matter of stability?

Yea i have and every thread on continuous im 99% built, lwtcs has lots knowledge on the subject and was interested on his spin on this is all.....

When you added corn did you cook it till it gelatinised?

Saf yeasts are good for strong malty grainy flavours ..
Good for biscuit flavour to.

Hey yummy this stuff is way over my head. Why copper in boiler vs copper still? Does copper still not return ec like copper in boiler? Apologies for newbness...

Maybe use gravity, have an elevated tank and gravity feed it into the column. Then the type of pump or pressure regulation wouldn't mater. My still is 9 feet tall. It needs to push wash to the top to run the condenser. When the thing gets rolling it starts boiling the wash in the lines feeding the ...

Any insights on perstaltic pumps for this application? are they a good choice @lwtcs?

A diaphragm pump isn't a positive displacement pump. Mabe something like this and a pwm to drive it. https://www.amazon.com/Peristaltic-Liquid-dosing-Kamoer-KPHM600/dp/B09MVPJXFJ/ref=sr_1_38_sspa?keywords=Peristaltic+Pump+ac&qid=1703588826&sr=8-38-spons&sp_csd=d2lkZ2V0TmFtZT1zcF9tdGY&am...

No background whatsoever gifted the most budget 5l still made 30l rum wash stripped then two spirit runs rest is history....

Thanks bolverk your a big help

All makes sense but not sure about the water loop on the steam gen. Is that purely water condensation that recirc through steam gen or is falling reflux going into the steam gen tube?

@bolverk in the last pic one on right looks very familiar have seen those lying in ruin in rum documentaries on the caribbean rum revolution...

Seems they took a coffey style continuous still and stacked the columns rather then side by side.

https://coloursofrum.com/rum-basics/the ... 20agricole.

Here you go salty I will dig bit deeper.

You can use the yellow label as a high temp enzyme. The alpha and gluco will handle 90c. Mash boil add hops then yeast of choice.

@bolverk are you ferments still going dry?