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Thanks guys I’ll give it a shot.

Does anyone besides me use “crimped “ corn? That’s corn ran through a hammer mill. It breaks it up very well, saves me a bunch of work but my problem is it is right out of the field and very dirty, cobs and such included. I’ve put it in a bucket and ran water through it but you lose a lot of flour d...

I have used red oak. Used sparingly it is ok but nothing as white oak. Red inserts a little bitterness and none of the vanillas that white does. Right now I am using JD chips while waiting on my white to season out.

Just a update to this post. I did a 5 gal batch of my recipe. Ground the corn to flour, used a double measure of enzymes. It still came out crap. Got new corn from my local feed store and it works fine. I decided to do a UJSSM with the TS corn, do you know that over half of it floated. The moral of ...

I just did a comparison between my grind and grits and I am a long way off. You folks may be stearin me right. I will run the corn I have been using through twice and get it finer!
Corn has kicked my ass all over the south forty and every time I think I have a handle on it, I don’t. Thank You to all!

PH runs in the neighborhood of 3.5 to 3.2. Again I did ok using the grits so the only thing I can figure is the corn. I am going to get a new bag from the local feed store and give it a try. Every thing I read on this forum says you get a better run with grits I just can’t see that much better. I am...

I left out the part when after the 90 minute cook I let the heat drop to 180 and add SEBstar HTL

My protocol has been working quite well for a while. I bring 8 gal. of water to a beginning boil, shut the heat off and add 14# of cracked corn, I crack it. Put it to a low simmer and cook it for 90 min. Shut the heat off and dump it into a cooler. I then pour in about 2 gal of chilled back set to g...

Thanks to all, it sounds like the deer are going to get a treat and I need a different source of corn???

Does anyone have an idea of the length of the shelf life of SEBstar? I have had two disappointing mashes, coming off at 4.5%. The enzymes are kept in the fridge but are pushing 7 months. It almost has to be that or my corn, but it is shelled from the farm store and ground just before use.

NZChris, it’s 6 days old. I tasted it as I made my cuts. I have a stainless tube and put some spirit in a jar, then double the amount of water in another jar for my cuts. The rye is at 120 proof, so if my theory is close, I should be tasting it at around 60 proof. This works for me very well for all...

I tried Odens rye bread sugar recipe with dismal results. No bad on Oden, I chose the wrong bread. The result is that I have a little less than a gallon of spirit that I don’t care for the taste, not much rye and a lot of bite from the sugar. My question is should I dump it into my tails keg or add ...

Deplorable, thank you for over looking my obvious gaff and answering my question. I will never understand why there are so many more horses asses in this world than horses.

I know about restarting, I have done it a few times but I have been reading on this site about 1.5 runs and I am interested in the idea . I was going to do a NChooch and try it (that is my favorite) but this happened and it gave me pause as to wondering if UJSSM stripped would be a worth while try? ...

Yesterday, right in the middle of a spirit run of UJSSM, I ran out of gas. I was running 70% when my flame died. I have about 2.5 or 3 gal of 40% left in my boiler. Would it be better or worse if I used some UJSSM wash (not ready yet) to fill my 5 gal. pot and go again or just go ahead and finish th...

Thanks for the tips. I do like the regulator idea, but remember my hose is on the ground, will that low water flow cause freezing when it gets colder? NBD I can hold off for a warmer day, just wondering.

Ok. First thing, thank you to everyone who replied to my post. I now know what is going on, thanks to Yummyrum’s video. Let me set the stage, I have a garden hose stretched across the ground (150 ft.), from a well. The air temperature is 45 degrees. I had a ball valve on the Liebig, but after Yummy’...

Yummy, you nailed it. A pic is worth a bunch! Thank You All!

I am running a 5/8 garden hose both in and out. I am not sure what to call my water control but it is a type of ball valve. I believe you are onto something. I am probably not getting the water low enough. The inlet is at the bottom, the out water is warm, never hot. Stirring and Brewer, thank you. ...

The vapor is going out. The condenser never gets hot at the outlet but you can’t put your hand on the vapor arm. I am running well water and it’s right at 48 degrees right now, the temperature of the product is 53. I suspect that the water is too cold. Thank You! The vapor line is 1/2 with 12 awg ar...

I have a 5 gallon copper pot and in the past, used a worm in a 5 gallon bucket. It was such a pain in the rectum I built a Liebig condenser. It is 32” from input to output, 1/2 inside of a 3/4 inch copper. The thing starts blowing some air with product at about 208 degrees pot temperature on a strip...

This is the one. Thank you so much! Let it be known that Greggn is a scholar and gentleman!

So be it, nothing lasts forever! My thanks to all.

Denny, that wasn’t what I was looking for but definitely good info. Thank you. The piece I am referring to was by one of the old hands describing the various styles. Each style was covered by a different author. I remember the sweet feed piece and further down the line American whisky and the differ...

I did that, a lot on sweet feed but I don’t find anything on Tennessee. Maybe I’m just going daft.

In the older version of the parent site (wiki) there was a page describing various recipes. Two in particular, the first was sweet feed, which is in tried and true recipes, but the other was Tennessee whiskey, it had a little rye in the grain mixture and a touch of maple syrup in the aging. I think....

To the folks that lauter their corn, I have a few questions, if you don't mind. First off, how fine is your crack? I am guessing that it is pretty course which brings the next question. What do you expect for efficacy? Lastly, I am assuming you use rice hulls so how thick is the bed and do you fight...

Stirring and B, Thank you so much. That makes so much since a dump ass (like me) should have thought of it. That goes to show you this new venture is not getting into my head

I am not sure I am putting this in the right post but to me mashing is the main culprit for fluid loss so I chose here. If it is the wrong spot, please advise. My question is, if you are going with a 5 gal. recipe of AG, say bourbon. ( a lot of corn) do you bump up the recipe totals in order to get ...

OK, I have one more question brought around by my last post question. I want to qualify it by stating that I have looked and looked hard but maybe not in the right place. Is there anything out here or any where else that discusses distilling water? Does it matter? When I first started out in brewing...