Search found 321 matches
- Thu Mar 28, 2024 5:57 am
- Forum: Yeasts, Enzymes, Fungi, Nutrients
- Topic: Yellow Label Angel Yeast & Rum Yeast
- Replies: 17
- Views: 904
Re: Yellow Label Angel Yeast & Rum Yeast
I ordered some Yellow Label Angel Yeast to try to recover an incomplete conversion with Booner’s Casual All Corn; specific gravity was only 1.05 and there’s a lot of fluffy starch in the bottom of it. I'm very skeptical of that number. I get low numbers like that, but the actual yield is greater. I...
- Thu Mar 28, 2024 5:49 am
- Forum: Mashing and Fermenting
- Topic: When is fermentation done ??
- Replies: 6
- Views: 281
Re: When is fermentation done ??
I thought this was a good thing for the quality of the product?
- Thu Mar 28, 2024 5:41 am
- Forum: Mashing, fermenting, flavoring and aging related hardware
- Topic: Newbie view -- i.e. What I have Learned
- Replies: 4
- Views: 232
- Wed Mar 27, 2024 8:15 am
- Forum: Mashing, fermenting, flavoring and aging related hardware
- Topic: Newbie view -- i.e. What I have Learned
- Replies: 4
- Views: 232
Re: Newbie view -- i.e. What I have Learned
A picture of a small scale grain crusher is shown. They are available on eBay and other venues for between $150 and $300. Typically, you will have to add an on/off switch Please don't add an On/Off switch to a grinder. The lack of a switch is a safety feature. Imagine what would happen if you had y...
- Sun Mar 24, 2024 2:25 pm
- Forum: Novice Distillers
- Topic: 1 litre alembic pot still huffing on vinegar run?
- Replies: 7
- Views: 133
Re: 1 litre alembic pot still huffing on vinegar run?
You don't need to condense it on a vinegar run.
- Fri Mar 22, 2024 5:14 am
- Forum: Yeasts, Enzymes, Fungi, Nutrients
- Topic: 24 Yeasts and their Flavors
- Replies: 11
- Views: 1035
Re: 24 Yeasts and their Flavors
Average aroma intensity rating from 0 (absent) to 1.0 (most intense) for seven common aromas associated with whisky new make spirit: (a) Fruity (Fresh), (b) Fruity (Dried), (c) Floral, (d) Sweet, (e) Cereal, (f) Sulfury, (g) Feinty
Wish they had included bread yeast!
Wish they had included bread yeast!
- Thu Mar 21, 2024 12:35 pm
- Forum: Yeasts, Enzymes, Fungi, Nutrients
- Topic: Enzymes sebstar- sebamyl
- Replies: 125
- Views: 36697
Re: Enzymes sebstar- sebamyl
enzymash gone.
New sources?
New sources?
- Tue Mar 19, 2024 9:45 am
- Forum: Yeasts, Enzymes, Fungi, Nutrients
- Topic: Looking for more info on DADY
- Replies: 29
- Views: 2117
Re: Looking for more info on DADY
I thought DADY was a relatively generic term applied to yeast strains meant for distilling sold by a number of vendors.
- Fri Mar 08, 2024 9:22 am
- Forum: Mashing, fermenting, flavoring and aging related hardware
- Topic: pH meter
- Replies: 27
- Views: 3276
Re: pH meter
To get better readings from litmus paper, dip them in liquids of known pH.
Here's a good list of consumer beverages and their pHs: https://www.ncbi.nlm.nih.gov/pmc/articl ... 731821.pdf
Here's a good list of consumer beverages and their pHs: https://www.ncbi.nlm.nih.gov/pmc/articl ... 731821.pdf
- Fri Mar 08, 2024 7:33 am
- Forum: Grains
- Topic: Confused about Diastatic Power
- Replies: 10
- Views: 366
Re: Confused about Diastatic Power
It's Lovibond
- Wed Mar 06, 2024 7:19 am
- Forum: Grains
- Topic: How do you properly adjust a Steel Burr Mill?
- Replies: 12
- Views: 403
Re: How do you properly adjust a Steel Burr Mill?
Just figured out that I can stick a drill shank between the plates to measure clearance. Now I can document the settings for my grinds.
- Tue Mar 05, 2024 8:36 am
- Forum: Grains
- Topic: How do you properly adjust a Steel Burr Mill?
- Replies: 12
- Views: 403
Re: How do you properly adjust a Steel Burr Mill?
Have any of you used a feeler gauge to adjust the plate clearance?
I wonder what the minimum clearance would be, given a size of the feed.
I wonder what the minimum clearance would be, given a size of the feed.
- Mon Mar 04, 2024 12:16 pm
- Forum: Grains
- Topic: How do you properly adjust a Steel Burr Mill?
- Replies: 12
- Views: 403
Re: How do you properly adjust a Steel Burr Mill?
TB, you're sounding like IBM's helpdesk! :D SMF, that vid was alright, but Jeff didn't seem much further along with it than me. Mostly I'm concerned about the corn not getting 100% powdered. I guess burr mills won't get there? It's a touchy beast and maybe I'm more afraid of it eating itself than I ...
- Mon Mar 04, 2024 10:23 am
- Forum: Grains
- Topic: How do you properly adjust a Steel Burr Mill?
- Replies: 12
- Views: 403
Re: How do you properly adjust a Steel Burr Mill?
https://assets.wfcdn.com/im/53092678/resize-h800-w800%5Ecompr-r85/2615/261552662/Electric+Grain+Mill+Grinder%2C+110V+3000W+Commercial+Machine+Grinder+with+Funnel.jpg If you have it too tight on the first go, it locks up. If it's ever too tight, it locks up. But it seems like there is always a lot o...
- Mon Mar 04, 2024 8:05 am
- Forum: Grains
- Topic: How do you properly adjust a Steel Burr Mill?
- Replies: 12
- Views: 403
How do you properly adjust a Steel Burr Mill?
Picked up a Chinese steel burr mill and I'm not sure how to adjust it for grinding corn.
Do you adjust it down until the plates lock together then back it off? If so, how much?
Do you adjust it down until the plates lock together then back it off? If so, how much?
- Sun Feb 18, 2024 5:45 am
- Forum: Novice Distillers
- Topic: Looking to build a CCVM
- Replies: 28
- Views: 1035
Re: Looking to build a CCVM
A keg is small enough you can turn it over and drain it out the fill hole.
- Fri Feb 09, 2024 8:43 am
- Forum: Novice Distillers
- Topic: Stuck fermentation
- Replies: 39
- Views: 970
Re: Stuck fermentation
I'm coming to the conclusion that unless you can test it each time and accurately adjust it, you shouldn't use tap water. Water companies often add a lot to keep a Flint Michigan situation from happening. Maybe they do this all the time, maybe they don't. Maybe it's just a quarterly exercise or a bi...
- Sun Jan 21, 2024 1:14 pm
- Forum: Novice Distillers
- Topic: Bringing my still inside
- Replies: 29
- Views: 1290
Re: Bringing my still inside
Here's a vote for external heating. Less chance of scorching and you don't need to clear your mash as thoroughly.
- Wed Jan 17, 2024 7:29 am
- Forum: Novice Distillers
- Topic: AG Sour Mashing and Cuts questions
- Replies: 26
- Views: 893
Re: AG Sour Mashing and Cuts questions
Yep...I already used a 5.2 product for the original mash...not sure where PH is now after the first stripping run of that mash, but will be curious to see! I assume it's only gotten more acidic? Does your water chemistry require 5.2? If not, don't use it. Get yourself some small-range litmus paper ...
- Mon Jan 15, 2024 12:54 pm
- Forum: Novice Distillers
- Topic: would you run it?
- Replies: 43
- Views: 1611
Re: would you run it?
okay, i was pretty sure I could run it, but like I said, that's when I get into trouble :shh: To answer your question Bee, I think the PH of my well water is either 6.5 or 7. I have never had blue boogies in my product. I figured I'd throw the shells in there to be safe, but I think I got confused ...
- Mon Jan 15, 2024 8:55 am
- Forum: Novice Distillers
- Topic: would you run it?
- Replies: 43
- Views: 1611
Re: would you run it?
I would run it.
Next question - Is your water chemistry such that you need oyster shells?
If you get Blue Boogers in your product you def don't need oyster shells.
Next question - Is your water chemistry such that you need oyster shells?
If you get Blue Boogers in your product you def don't need oyster shells.
- Mon Jan 15, 2024 8:53 am
- Forum: Novice Distillers
- Topic: Backset Shelf-Life question
- Replies: 25
- Views: 874
Re: Backset Shelf-Life question
He has his idea of boiling points reversed.Saltbush Bill wrote: ↑Sun Jan 14, 2024 2:35 pm When your running sweet water the dunder/ backset left in the keg still stinks to hell, so there is something still left behind. It sure ain't comming out with the sweet water.
- Sun Jan 14, 2024 6:02 am
- Forum: Novice Distillers
- Topic: Backset Shelf-Life question
- Replies: 25
- Views: 874
Re: Backset Shelf-Life question
Try using it to acidify your mash in prep for adding amylase sometime.Homebrewer11777 wrote: ↑Sun Jan 14, 2024 3:02 am I’m dropping my backset into 5 gallon corny keg as soon as I’m done boiling. Doesn’t seem to grow anything nasty over several weeks. I then use it room temperature to bring down mash temperatures.
- Sun Jan 14, 2024 6:00 am
- Forum: Novice Distillers
- Topic: Backset Shelf-Life question
- Replies: 25
- Views: 874
Re: Backset Shelf-Life question
As for the backset, it is definitely acidic, and it has ethanol, methanol, esters and aldehydes and fusels...all the usual stuff...in whatever proportion those things were still in the boiler when you stopped the stripping run...if you run to a point of very low QBV, it's mostly water left, though....
- Fri Jan 12, 2024 12:48 pm
- Forum: Novice Distillers
- Topic: Backset Shelf-Life question
- Replies: 25
- Views: 874
Re: Backset Shelf-Life question
You don't need to do the jacking either - there should be little to no alcohol in the backset if you run down to <10% ABV off the spout. I don't know what the calculation is, but I imagine there's less than 1% ABV left in the backset. You grab more useable ethanol by saving feints (heads+tails) and ...
- Fri Jan 12, 2024 10:11 am
- Forum: Novice Distillers
- Topic: Backset Shelf-Life question
- Replies: 25
- Views: 874
Re: Backset Shelf-Life question
I don't believe there's any need to freeze backset or vacuum seal it or anything like that. It can grow mold, so I keep it in a jug filled to the neck to lower the surface area where mold/yeast can grow. I always skim it and boil it before I put it in a mash. I don't think there'd be any problem usi...
- Fri Jan 05, 2024 11:45 am
- Forum: Novice Distillers
- Topic: AG Sour Mashing and Cuts questions
- Replies: 26
- Views: 893
Re: AG Sour Mashing and Cuts questions
Keep in mind that adding backset to mash for sour mash isn't just for flavor - it's a water treatment too.
Keep your eyes on the pH, especially if you use enzymes.
Keep your eyes on the pH, especially if you use enzymes.
- Fri Dec 29, 2023 2:26 pm
- Forum: Novice Distillers
- Topic: No Cuts for Bourbon. For Real?
- Replies: 12
- Views: 894
Re: No Cuts for Bourbon. For Real?
No, no neutral added. Had a very nice mashing setup, controlled temp, etc. Ground their own grain.
The place did use a wholesaler for one line of booze, just like High West. They were very open about it, advertising it.
The place did use a wholesaler for one line of booze, just like High West. They were very open about it, advertising it.
- Fri Dec 29, 2023 6:01 am
- Forum: Novice Distillers
- Topic: No Cuts for Bourbon. For Real?
- Replies: 12
- Views: 894
Re: No Cuts for Bourbon. For Real?
One thing I did notice is that the takeoff valve on the top plate was turned off. Clue?
Oh, and what is a "spinner plate"? He said there was one of those in the onion dome.
Oh, and what is a "spinner plate"? He said there was one of those in the onion dome.
- Thu Dec 28, 2023 2:19 pm
- Forum: Novice Distillers
- Topic: No Cuts for Bourbon. For Real?
- Replies: 12
- Views: 894
No Cuts for Bourbon. For Real?
I toured a small distillery that makes very nice bourbon using a batch process on a 4-plated still. I asked them about cuts and they insisted that they barreled everything that comes off the still from heads to deep, negligible alcohol content tails. No alcohol goes down the drain. Do you think that...