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This may be a question above my pay-grade, but…

…is there any concern that retrogradation could occur by letting the milled crack corn sit in the BAP overnight as the temperature drops from 205° down to 155°ish?

Please follow up after you get it through the still, I am interested to hear your impressions on the distillate. Will do. The wort fermented out to 1.00 in 48 hrs. I’m letting it clear for a few days, and plan to do stripping runs this weekend. The smell of sulphur has subsided which I hope to be a...

Agree with the others, sulfur depends on the types strain but also on the fermentation conditions and on what ferments, it is generally not very present in cereal ferments except in the case of lager yeasts. Leaving a couple of days to rest is my best suggestion, and .. yes the copper helps. Thanks...

That yeast is supposed to be low sulfur, what was your initial pitching temp? 20° could mean you are quite hot, yeast tend to produce different esters at different temps and you may have just got it too hot. The sulfur smell could also be translation of some of the peat character by your brainbox. ...

Looking to make a 100% peat single malt to age in a bourbon barrel. Mashed 25 gallons, cooled to pitching temp (63°F), and pitched 58 g of USW-6 in to a 55 gallon plastic drum. Put the top on with 2 airlocks. The wort, which had an OG of 1.061, took off. The temp rose 20° in 30 hours, and the SG was...

If you pump hot wort through your copper chiller, the conduction of heat out of your coil will quickly heat the ice water surrounding it until its warm, reducing transfer efficiency. You'll need to agitate your chiller up and down to overcome this. A poly barrel will effectively insulate your mash,...

Google counterflow chiller. For sanitation, if your at or above bacteria kill temp just recirc your hot runnings through for a few minutes, give a good rinse when your done to get sugars out, make sure its fully drained to prevent mold growth. Great thanks. An idea I had was to run 180+ water throu...

Google counterflow chiller. For sanitation, if your at or above bacteria kill temp just recirc your hot runnings through for a few minutes, give a good rinse when your done to get sugars out, make sure its fully drained to prevent mold growth. Great thanks. An idea I had was to run 180+ water throu...

You could do the opposite, that is, dip your coil into the wort, inside the coil you circulate cold water, I guess your problem is using 2 coils together .... lately for my beer (homebrewing) I'm experimenting with another system ... a copper coil immersed in almost frozen water connected to the wa...

It should work just fine, it's just a matter of making sure it's clean and sanitary enough. I'd want to pump some sort of cleaning solution that's safe with copper through the chillers before and after use, to make sure there's nothing nasty growing in them. Another option would be a counterflow ch...

I’ve read differing takes on this practice from a sanitary aspect. I have 2 copper immersion chillers with 1/2 NPT connections for hoses that withstand up to 200 degrees. I am looking to make larger batches (I bought two 55 gallon plastic drums), and ferment off-grain for a peated scotch style singl...

HDNB wrote: ↑Tue Dec 07, 2021 8:06 pm when you light a fire and smoke your grain, time is the only thing that will put the fire out. there's a reason scotch is aged for so long.

LOL. Thanks!

The heads of this run had the soapy flavor I have found in other runs, but also, some jars in the late heads tasted heavily like dirt, and not in a good way. The hearts tasted a little earthy and Smokey, but pretty light most of the way through. Early tails tasted like leather to me. Like I was che...

I've made about 15 batches of this now. Did you collect the spirit run in small jars sequentially? Each part of the run will taste differently. The first jars more acetone and harsh, the last jars more wet paper dull. The hearts of the run should taste very good white. Full of flavor but still a li...

I’ve recently completed 3 stripping runs of Jimbo’s SM and a spirit run of those 3 strips. I’m in the process of blending the cuts. I’ve researched on this forum and others what “White Dog” single malt all barley tastes like, but am still not sure if mine is in the ball park. Obv, putting it on oak ...

Rum Agol wrote: ↑Mon Nov 08, 2021 9:56 am Carry on with your plan you've removed what the puke brought over, the spirit run will take care of any residuals.

Thanks!

Thanks!
I’ll look that up.

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The first official stripping run that I did, after 2 sacrificial alcohol runs, was Jimbo’s AG single malt recipe. I didn’t clear the wash properly which caused the boiler to burp a little in to my column despite putting fermcap in before starting it up. The distillate came out a little yellow which,...

Thanks! I found a video on a quick blow off tube fix and did that with what I had. Long 3/8 tube from the lid to a bucket with water to create an impromptu airlock. I run a 1/2" blow-off tube and generally only have issues with wheat ferments. Using baker's yeast, I tend to see the krausen beg...

In to my 2nd fermentation (3 days in) and the Krausen is building up to the point where there’s little headroom left in the fermentation bucket. I was thinking of syphoning out some of the wort in to another fermentation bucket to avoid spillover. Would that be something to avoid? Would I potential...

In to my 2nd fermentation (3 days in) and the Krausen is building up to the point where there’s little headroom left in the fermentation bucket. I was thinking of syphoning out some of the wort in to another fermentation bucket to avoid spillover. Would that be something to avoid? Would I potentiall...

Thanks.

Peaty, if you’re want to do a sort of step mash to get some more efficiency I would suggest starting low and working up to higher temps. If you start high and work low you’ll likely denature your betas and then you’ll be losing efficiency instead of gaining it. Thanks. I used a calculator, heated 1...

Was your wash clear coming out of distillation? Mine was a little yellowish at first. The latter half was clearer.

Conducting my first fermentation with the intention for consumption. I've done 2 sugar wash fermentations w 24 hr turbo yeast for sacrificial runs. This is basically Jimbo's AG single malt recipe (10 gal water, 10 lbs milled peated malt barley, and 10 lbs milled unpeated malt barley). I racked the 1...

I'm mashing in a 15 gallon All-in-one cooker. I'm planning on 20 lbs of barley (50% peated 50% unpeated) and following the 2 lbs per gallon recipe. I've already used a calculator for strike temps according to all the variables. I'm going to ferment off-grain at first and will do so in a garbage can ...

Thanks.

You may need to preheat your mash vessel to hit the temps, or account for the temp loss and that just takes experience. There is no harm in starting at 155 and dropping into the 140's. Beta amalyse should survive up to 160, just doesn't work that well above ~150 Thanks! That was what I was looking ...

If you're doing a single malt, your grains are malted and you need only hit the temp for the beta. Use a strike water calculator and heat your water to the proper temp to hit 148 when you add the grains. Hold the temp until you've got conversion, cool and pitch yeast. That makes complete sense and ...