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Ben wrote: ↑Sat Nov 26, 2022 9:49 am
Yeast ftw!

+1

This is a method we use for in field microbe inoculant. When needed just dilute into desired tempter water let bloom then pitch. Some of us are able to get specialty yeast with much more ease then others. With this alone I think possibly looking into yeast isolation might be of subject to discuss. N...

I don't know if this has come to you folks or not but one of the mainstream ways of keeping microbes for future use is by saturating a inoculant i.e trub with a massive amount of sugar and this will preserve the microbe in question for future cultivation. there are various methods to go about riddin...

To dry the grain I am building a drying box tommorow that will be p[laced ontop of my Chiminea and I will have to learn how to regulate the temperature with it, but this way I can smoke the grain

A very small amount of it chits at this stage so I usually do a quick soak

I havent figured out the new imgur method people are using but I forgot to actually take pictures before cleaning off my malting table. The barley is already starting to chit so I am doing a final 5 hour soak to make sure it is all moist enough, after this I wall leave it out with a sheet on it and ...

FWI I made a mess on the deck.... but I cleaned it up

About to partake in a batch of malting, I haven't done anything since my last post because life, covid, my grain supplier sunk their business. I still have that batch of grain from 2017 but temps are more consistent and I have a garage now.(I moved BTW) I am just doing barley and I need to look thro...

Welcome to the community!

I like to make things hard for myself :wink: . I plan to use the pot for brewing so I will prefer to keep that lid take off-able I do plan on getting a keg some day soon and if this doesn't meet my standards I'll send it back and look a little harder. I would have a elbow straight out of the lid goi...

I am making a new still, not a new ideal just a new still. I have been doing some looking at some bigger boilers then I have for quite some time now and I finally decided I would like something bigger then what I have and more "skillfully" assembled. After some looking around in town I rea...

I want to wake up this thread and maybe add few ideals. Lets say we fins on a condenser pipe, and the pipe is covered in fins 3 feet, now just alone without anything to remove the heat from the fins the pipe would just get hot if we use a fan on it the thing would cool down but what if we ran heat p...

My instincts tell me exactly what cranky points out

"That said, I'm curious what the "old hands" think about this.
" +1

If this is the case, why is sour mash a thing? I have never tried any high quality whiskey before, but my experience tells me esters are a fine thing when use in the correct ways and horrid when not used the correct way.

You don't really want potency in a wash first off, you don't get a lot of flavors off it and there is a heap of off-flavors that get produced as a result when using turbo. I suggest you take some time in the New to Distillation section and do some reading https://homedistiller.org/forum/viewforum.ph...

I get what the message is, but this sort of defeats the purpose of the website being a free recourse for anyone to use.
I plan on donating here but I cannot afford to lose a dime on non necessities. I would hate to see this become a pay to get in sort of deal.

I forget where exactly but they used to call barley corn in old English

Its been a warm winter, roads had water on em today which is not good, the ice that forms in these conditions is very slippery and can cause accidents. I usually experience -20 to -40 weather around this time but its -2 currently.

I prefer it to be cold out. No ice fishing this year...

I don't watch "how to moonshine" videos or even brewing videos on my main youtube account and I still got that video in my suggestions I wanted to comment real bad to point out a few wrong bits of advice but couldn't watch past the point where he added in the DADY and decided to stay my op...

I used to run a 5 gallon corny keg in my fire pit I would stack granite river rocks around the thing after starting the fire under it, the thing was rather easy to regulate in my experience and I feel a larger setup would have a wider spectrum of flow rate.

G'day F4W and welcome here,. I can see a few issues with ya post there but as this is ya welcome post I won't be going into it here. Here is a link to a very handy post for new chums complete with some very handy links https://homedistiller.org/forum/viewtopic.php?f=15&t=52975#p7271807 +1 Welco...

If I may suggest dusty spend a while reading in the novice part of the forum, till your eyes bleed, alot of questions we all ask have already been answered hundred times over. I can say it pays to take your time to read and ask questions when needed. I dont mean to be to presumptuous but there is st...

Last I was here you generally distill twice anyway, once for stripping and again for spirit, otherwise the product will be a little shit tasting, how are you getting such a high ABV at ferment. I don't think you will get much of a flavor out of your product anyway, I'm not saying you wont get any bu...

something I noticed is if you look at the cone the guy draws there is no overlap on one side, you usually find overlap on blueprints for frustums and I feel like that may be for making the flat lock, riveting or welsh seam.

I need to relearn to navigate this site for sure, I appreciate the help from all of you.

I found this it added some insight for me

I use a handmill to grind powered by a hand drill but after a few hundred pounds things start to break

to start off with all grain one needs malt which can be a tedious task to make but a rewarding one. You can also buy it; while I don't know resources to buy malt from I have dabbled in malting barley on my own terms with help from some old timers here https://homedistiller.org/forum/viewtopic.php?f=...

I really gotta touch up on my Arithmetic

I will have to browse the construction site a while to remind me how it all works