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For donkey girl

Just like grandpappy built it....

I don't know why folks want to make things hard. Maybe use the tap to dispense likker into your hands to slurp out...

I hate cloves...pungent little bastards. Ruined myself smoking clove cigarettes as a kid..,

The Baker wrote: ↑

Tue Aug 11, 2020 8:00 am

tubbsy wrote: ↑

Tue Aug 11, 2020 12:56 am

1" pipe flattened out is 3.1415926535897932384626433832795028841971693993751058209749445923078164062862089986280348253421170679 inches wide, so perfect for 3" column.

Must have taken a while to work that out.

Geoff

I’ll bet it was easy as pi...

Yup. How long after you mashed until you pitched?

After (fast) stripping both 10 gal batches see how much low wines you get, may be more than 3 gallons (is 10 gal your max boiler charge?). As you plan add remaining was and do your spirit run. That will be a 1.5 distillation and should be good...

Did you do a cleaning run?

I tend to find myself using enzymes even with mashes with adequate diastatic power. I dunno, belt and suspenders, I guess...

Lucky day, Chauncey

That would work, but why not start distilling to get the good stuff? You know you want to...

I shoot for 7-8%, but I do no boil corn so have to grind fine and squeezing is a reality. That’s one great thing about ujssm: much more can be sucked out with a filtered hose. In fact I usually don’t squeeze ujssm because it’s less worth the effort.

Less grain = less fermentable sugars. 1.6-2 lbs (or even slightly more) provides enough sugars to produce a reasonable amount of alcohol by volume in a mash.

It takes as much energy to run 10 gallons of 1% abv wort as 8% wort. So less grain is actually less efficient....

Good info Martin.

What does everyone think of EPDM for gaskets? I replaced some of these with PTFE, but using that link they didn't look like a problem for our purposes.

Thinking I may keep them for replacements if I need them....

I've not been a fan of cloves since college when we'd smoke those damned clove cigarettes. I won't use them for anything really, and a little goes a long, LONG way....

I just shit

I'd recommend hydrometer readings before and after fermentation, and checking for starch conversion to sugars with iodine. Good ways to evaluate your mashing practices. I personally would add malt closer to 150 degrees for a drier ferment. Squeezing wort out of corn is a bitch...searching the forum ...

For a neutral spirit I would recommend the store brand vodka from sam's (if you're near one). Less than $14 for 1.75L, and is actually pretty darn good. Can tide you over for infusions until you're up and running your own...

If I had 3 inch copper pipe I wouldn't waste it on a filter...

Long I've wondered

Sticky but I expect ok with half barley.

jayka wrote: ↑

Sun Aug 02, 2020 10:05 am

Looking at those pics I'm almost scared to move on to using corn. it looks crazy thick!

It is thick! But using enzymes or sacrificial malt makes it workable. But if corn is ground fine enough for good no boil gelatinization and conversion there is no way to sparge that I would attempt.

I squeeze except for all barley or similar. Corn heavy mash is a nightmare to sparge, even with rice hulls.

One thing I do sometimes is take off the grain cap when fermentation is nearing the end. Easier than scooping and squeezing after it drops....

Does the PID work better with glass thumpers or silicone gaskets?


Lord, I apologize for that comment....

If someone told you yes, or no...would you know any more? I agree with others, do it! Then you'll know if you like it, and tell us what you think.

It's cooked, but raw is almost as good...

Wheel of Parmesan

Jjones0120 wrote: ↑

Sat Jul 25, 2020 1:36 pm

Sorry bushman, every time I upload photos they turn sideways. As far as a first run I wanted to make a neutral spirit and flavor it. Still reading up on how to do all that.

Great time of year for peach infusion if you're in the states.

Summer supper

Run it for sure...the other options you mention are for you to experiment with.

Maybe add your backset hot to attempt to kill lacto, and re pitch yeast...

By volume. Measure alcohol in spirit and volume, then measure the new volume after adding juice and use maths.

Welcome to the forum!