Home Distiller

DAP is cheap by the pound, and you need a tiny amount per ferment. I am lazier about the yeast health these days... For nutrition I drop a little DAP, and a little of the yeast cake I don't need for ferment directly into the mash. The heat cycle of the mash is enough to kill the yeast, but doesn't p...

My experience with smoke in beer is the smoke fades pretty quickly, a heavily smoked (beech wood) imperial stout will be almost unpalatable off the ferment, great after a few months, but 2 years in a bottle and the smoke is all but gone. Same deal with commercial beers. I opened a 2018 Smoked Yeti a...

The yeast will be a fairly thin layer, it will settle between the trub and the beer. This pic (from the internet) is a good example of a well settled column: image.png You want that thin white layer in between. If you can't get it to settle clearly you may just not be waiting long enough. If you fee...

I wouldn't hesitate to use the Brett barrels, depending on what spirit you are going to age in them. Notes for Brett are cherry pie, tropical fruit, hay, leathery, earthy, sweaty horse/barnyard, medicinal, smoky, or cheesy... all of those can fit right in with craft whiskey and rum. As you mentioned...

It hasn't been above 0F for a couple days, wind chill warnings (-36 overnight), etc. It's so cold the snow isn't even sticking to cars, and a leaf blower is the superior snow shovel. Central Mexico looks better with every winter, and every summer that passes. But hey, we are going to have some highs...

I have to rewire everything bought abroad anyway, since the sockets are different from North America... usually easier to just buy an entire lead and fit it. I will keep in mind having some extra luggage room when I go, I love lighting. On the paint topic, I don't know if you would have the brand, b...

Next time you want to paint ply put a base coat of shellac on it (spray or brush), it will seal the pores and solve your sucking in paint problem. It's friendly to just about every top coat. Nice job on the project! Bonus points for using magnets. Vietnam is high on my bucket list, cool way to remem...

Bushman wrote: ↑Mon Dec 25, 2023 7:12 am

Yummyrum wrote: ↑Sun Dec 24, 2023 4:24 am Thats naughty Eric

Not if those toys keep playing the same thing over and over.

Sounds like the adult toys...

Bzzz bzzz bzzz bzzz bzzz bzzz

Enjoy your battery operated christmas everyone

I would pull enough from the batch to fill your pot still, dilute to 15 or 20%, and re-run it. If you can get it to taste the way you want after cutting and blending it yourself you will have to redistill on your own or find another commercial company to do your distillation. How much of the total s...

It's going to depend on when and where the tree is felled. If the tree is felled and sawed in northern California in the spring it may not see much of a winter before the Moisture Content has dropped substantially, if it is dropped in Minnesota, during the cold season it's going to see nasty conditi...

Maybe I am missing something, or oversimplifying... but this happens in nature throughout the entire winter. Freshly fallen timber can have a moisture content as high as 100% (many times what you get from soaking it a few days). It freezes and thaws outdoors. Wood is built for this, trees survive wi...

The answer is high school kids that need bucks in their pocket, you operate the mill, control their behavior and safety and they load logs and pull slabs. Or a mill with a lot more automation. I am regrettably familiar with the situation, I have a terrible back and run an Alaska mill. I know that wh...

I would try making some staves and age a bit on it, see if you like what it brings. There are ≈150 white oak species, and American isn't the only one used: Mizunara, Hungarian, French, ETC are making an entry in craft, and even big commercial these days.

contrahead wrote: ↑Tue Sep 12, 2023 6:01 am banking.jpg

They forgot the part where they are going to loan your balls to other people, and then charge them to play with your balls.

Wheat tends to be fairly gummy. Do a starch test (Iodine), it's the best way to know if you have converted. If you are trying to sparge you are going to have to use rice hulls.

still_stirrin wrote: ↑Wed Jul 19, 2023 3:40 am IMG_2851.gif

Run it.
ss

Bushman wrote: ↑Sat Jul 22, 2023 6:34 am IMG_1805.jpeg

DAP and Urea are pretty good yeast nutrients. Give it a shot.

Dilution to 42% could just be the spirit louching, little dirtiness in the glass gave it some sort of nucleation point.

Nothing to worry about, even if it was distilling will kill it off.

Probably lacto, could be other mixed in as well. What does it smell like?

Melanoidan is nice, I use it in my rye. It is lovely off the still.

Farmhouse strains, or saison strains are usually high temp, there is a chart that can help you out: You can drop 10-15° off a fermenter by sticking it in a tub, draping a T-shirt over it and pointing a fan at it.

If your trying to get it purposely I have had it every time I mashed with crimped barley (horse feed), and didn't quick chill. The funk does tame in time, and can turn into other things. It can be nice as a small percentage of the overall barrel fill. Just avoid open ferments with it

If the wood is already fully seasoned and totally air dry you can expect around as 1% radial, or 2% tangential. It should all be quartersawn so expect around 1%. The wood will already be down to 20% or less moisture content, so even if you toast it long enough to fully dry it won't be that much. If ...

I did a brief write up on this a while back. Assuming you don't have the "coveted" hillbilly certification bru'n water works well and is easy to use.

viewtopic.php?p=7707137&hilit=ward+labs#p7707137

I also have incredibly soft water, and don't have trouble with ferments finishing. I adjust the chemistry these days, but when I first moved to this house and didn't know how soft it was I didn't have trouble. Pitch the correct amount of yeast. Use a yeast that is suitable for your temperatures... i...

Congrats!

Fill a 5 gallon barrel now... By the time you get around to drinking it it should be well matured

So do mine but my query is about 100% peach brandy, capiche Get over yourself. A member asked a question within your thread, I answered it. I am not going to refuse to respond to another member because it doesn't serve YOU . Forums are about discourse within a community, not serving almtngoat and o...

I run an ounce of rice hulls per 2 lbs of rye in my 89% rye whiskey. This is a lot, much more than I use for corn etc. They are cheap though, use a bunch and save work. Glucan rest at 110-115 for 30 minutes. Since you are using unmalted rye a protein rest would be wise and will help with the foaming...

Rasp Spoke shave Sanding block and coarse sandpaper, move up through the grits when you have the shape you want Any power sander, lock it in a vice and move the piece against it. Wood lathe Bandsaw with adjustable table, fine blade and jig it Router table with a shim to create the angle you want Rou...