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I can’t imagine anything coming out of the drain that would need a PTFE gasket… I use a plain ol’ garden hose to drain my backset.

The Baker wrote: ↑Fri Sep 03, 2021 7:10 pm In the U.S. “taint” is another name for the “perineum”.

Never even knew what that is.

I just thought it was the space between two other things...

And never heard of that idiom.

Geoff

Taint is AKA “the gooch”…

I personally wasn’t as happy with the liquor that I made with unmalted wheat. I preferred malted, but you may love the straight grain…

+1 NZ Chris on oversizing the Liebig. Cheap and no hassle…

his blackened eyes

I saw stars the first time I took a big sniff of heads…

+1 on the riptide

to his cheating

Add oyster shells or other alkaline. Some use calcium hydroxide…

I think you should send the last two gallons to me.

But since that isn’t happening, I would go for it…

I’d say 33% dunder is too much, possibly a pH crash (though I’ve never had one on a rum ferment).

What’s the pH?

If a cap keeps on forming its still fermenting.

Feed grade molasses has more unfermentables and may not finish as dry…

We can’t taste it for you. But to me most of a whisky’s character is in the early tails. So I’d push the envelope a bit.

Sometimes I’ll put my tails jars in a fridge to see when they cloud up. For my taste, that is usually too far…

I have done a sugarhead after a lacto infection. Since you have such a large population of yeast, they seem to overpower the lacto.

This has been while doing a sour mash, so the lower initial pH gives the yeast an advantage.

The lacto infection will return, but not nearly as actively…

You made likker. How good you’ll find out later.

Run it…

When I do all grain corn mash, I convert with less water (3 or more lbs grain per gallon). High temp enzymes help thin it out. Once iodine test is negative I add the remaining cold water. Usually gets me down to pitching temp pronto…. Edit: +1 to following through on your ferment. You never know whe...

I thought a slobber box, double and a thumper was the same thing? A thumper is in essence a steam driven still boiler, but the “steam” is the vapor from the primary boiler, and it is injected below the surface of the contents in the thumper. A slobber box doesn’t have a spear, and is to catch pukes.

If by thumper spear you mean a tube that runs to near the bottom on the inlet side, all thumpers have them. If they don’t have it it’s not a thumper, but a slobber box…

Make a big pile of biscuits…

“damn this mine”

Beautiful corn…have fun.

I may need to plant a patch in my bottom next year…

The massive infection would break down (rot) the corn. But I’d doubt actual gelatinization….

They live among us…

+1

Keep spraying the water well after you stop seeing flames…

I’ve never seen an infection prevent fermentation. But slow fermentation invites early infections due to higher pH and an aerobic environment…

If you have a recipe that you’ve used many times with no problem, my bet is on the feed. Some have mold prevention additives that can be hard on yeast. Even if you get it from the same mill, they may have changed it.

Bad yeast is another possibility.

bits and salad

Volume is volume, no matter what. Now if you take 1 liter of H2O and make syrup you would have more volume…

One drunkard to another:

Look at those two pathetic drunks at the end of the bar.

The other drunk looks, and says “That’s a mirror.”

You’re stealing from the angels…