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boschd wrote: ↑Sun Dec 08, 2019 7:30 pm I have not found 1/8th thick white american oak.

Try Ooch Hardwoods out of Wisconsin. They have various thicknesses in all kinds of hardwoods. They have a 1/8x4x24 Quartersawn white American oak for like $4 plus shipping. Look under project wood.

Wow! That was great info. I know I enjoy using oats in my brews, I am just having a hard imagining how that moves over in the evaporation. Looking forward to experimenting. Do you oat guys use the backseat?

Steve3730 wrote: ↑Thu Feb 27, 2020 6:22 am Could lactose give you the same silky mouth feel without extra work of working with oats?

I use lactose in most of my brews. The mouth-feel is a little different than oats, but really pleasant. I am still curious how any of that will translate during distillation.

So, the beta-glucans come over with the distillate? I would start them in the ferment and the mouth-feel will translate in the finished product?

i Like the why oats improve mouth feel in my beer, but I am curious how you get that mouth feel from oats to translate into a spirit. Do you add oats in the aging?

You can use the enzyme at any point in the process. I have added it after 9 months in secondary because it just wasn't settling out for me. Admittedly, I did have to rack to a tertiary after adding it, but I hit it with some super-klear before I did. Crystal clear and very little remaining sediment.

What clearing agent do you use? I am worried Super-Klear might leave an off flavor after distilling.

What kind of yeast did you use? Do you know its temp range? Once you know that, when are you going to rack it to a secondary fermenter? Did you provide any yeast nutrients? These are the questions I would be asking. When I make wines I expect to let them sit for 10 months in the secondary or tertiar...

Hi, I am new to this forum. I have been homebrewing for over 25 years now, so I am really comfortable fermenting, but I am noticing a distinct difference in what distillers are looking or in a wash. Mostly it is that you don't want your AVB to be too high, whereas I regularly make wines that push 14...

Hi, my name is Andy. I have been a long time brewer who like to ferment grain, apples, other fruits, and honey. Distilling seems like the next step in the evolution of my learning. Looking forward to learning the basics well enough that I can start to put my own spin on things.

Thanks.