Home Distiller

If your brew house is well vented a lot of people will just blast the vinegar with the water shut down to the PC. On your sac run, water to the PC and condense all vapour for the entirety of the run. Ethanol vapour plus an ignition source equals big fire Big fire equals bad +1 When doing my first c...

Welcome Scott001!
Stay safe and have fun.
See you down the rabbit hole

Bradster68 wrote: ↑Sun Apr 14, 2024 5:30 pm
Now I'm curious? Mostly because I've been there.didbu think this was a porno site

Not quite that.
Some things are just better left unsaid or unposted
It may come as a shock to some of the members here but even I try to retain a little couth every once in a while.

When I’ve been drinking all day and post something questionable on this site I sure am glad there’s delete button available.

I’m usually right around 30%.
Nice collection rig you’ve got there Different levels and whatnot.
Far more advanced than the usual jar atop a milk crate.

Twisted Brick wrote: ↑Mon Apr 08, 2024 11:50 am
Kudos for correctly referring to your squeezed ferment as a wash, not a mash.

Thanks Twisted Brick
It might take me a while kicking and screaming but eventually some things get through

Otis hit another nail on the head as well

On the grain: Pro: more flavour, slightly lower fg. Con: pain to handle or move, grain needs to be squeezed to minimise loss. More chance of scorching from solids. So you’re going to need to squeeze the grain either way unless you’re Distilling on grain. I don’t see how fermenting on the grain give...

I found that squeezing the grain after fermentation was easier, just my opinion. I prefer squeezing the ferment wash over the sticky mash. My process is pretty rudimentary though. I rack into a bucket with a brew bag inside and then squeeze the bag into another bucket. It’s not a sanitary process at...

No he hasn't. I was just figuring it it's creating different compounds then they'd made a difference and carry over in distillation. Don't hotter temps create more esters and fruitiness, etc? I've been fermenting my irish whiskey mashes around 90F following one of Jesses videos. Ahh yes, this I’m g...

fiery creations wrote: ↑Sat Apr 06, 2024 4:19 pm The only reason I've been so adamant on having heat control lately is because a beer brewing buddy has been hounding me on how one or two degrees of fluctuation can greatly impact the ferment.

Has your beer brewing buddy ever distilled alcohol?

The Booze Pipe wrote: ↑Sat Apr 06, 2024 4:14 pm
Sweet setup! Did you get the mashtun?

Thank you!
I did get the mash tun “OG 30 Gal” kettle. Hellfire burner. It does the job. It’s just cumbersome equipment being SS. But as you had mentioned it’s easily sanitized and my kin should be able to use it iffn’ they’re so inclined.

Same here, I’ll be changing my heating system. But check out Spike, and Stout Tanks. Spike is very affordable. I also got this pump, not as fancy as Spike’s but it was 50% off during the holidays! Cheap https://brausupply.com/products/brau-brew-pump I like my spike conical. It’s definitely not chea...

Blue HDPE plastic drums can be had all over the place for cheap. That's what a lot of folks use. Just make sure you can verify the previous contents were food grade. +1 If you’re lookin for 50-100 gallons for under a thousand $$ this is your best bet. “Slightly professional” Is arbitrary. I’d be lo...

So I’ve taken the advice given to heart. On my last Whiskey run I collected far deeper than I usually do. I still haven’t had the patience or maybe the nose to get to wet dog/cardboard tails on my spirit runs :problem: I never claimed to be proficient in any of this. Anyway, It won’t be until mid au...

Just finished stripping my 40 gallons. I got 10 gallon low wines. I collected way down on my stripping.I'll be doing the spirit this weekend. I'm pretty pumped to get some more on oak.🍻 Good on ya Brother :thumbup: I’ve found some magic in the “early/mid” tails, honestly I’m still real novice at co...

Now just loving the wife and maybe farmin’ a little. Friday nites we gather at my place for supper; my mother, me & the wife, my son, and grandkids. Wouldn’t miss it for the world. That’s what it’s all about right there :clap: I’m not even close to being retired but I always do my best to leave...

I recognize your handle Duke. Welcome back

I like to think I’m an Elevator Repair Mechanic…. I still can’t figure out how to post pictures straight up and down though…. Lol. As long as you make the elevators go up and down all is good. :lol: There’s a saying that I use all the time… the job has its ups and downs…ahh I crack myself up :egeek:

I like to think I’m an Elevator Repair Mechanic but don’t tell my Union brothers cause they’d just laugh at me and tease me if they heard me say that. New Equipment Construction is fun enough but your body takes a beating. I got into service/repair as soon as I could. This was a couple weeks ago. I ...

I was raised on tough love. Don’t ask the question if you’re not ready for the answer.

Welcome Aboard. Stay safe and have fun

That is epic Theo! Man I dig the onion head. I do hope you’re planning on running Brandy with that beauty!

Going to “resurrect” this thread
Happy Easter everybody!
We’re doing “Alton Browns City Ham”, scalloped potatoes, deviled eggs and a cherry pie tomorrow.
Hope everyone enjoys the weekend. Be safe out there.

I’ve got a peated whiskey recipe I’ve used but it’s not single malt. Roughly 12% of the grain bill is peated malt. Strip and spirit run aged in a barrel I used to age American Whiskey in. Salty just posted up on another topic about aiming for a total collected abv of about 28% when stripping which i...