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I'm not at all surprised,.... I've seen and heard what you've seen. :thumbup: It's just plain BS, that's not how a pot still should run. Would the below make sense on my pot still during a spirit run of low wines? Higher heat to heat up (maybe 50-60% of 5500w) without worry about scorching due to c...

haggy wrote: ↑Thu Jan 04, 2024 8:36 am
Anyway, here is some more food for thought.

haggy

Great advice above. Will play around with all the above methods and see if that helps. Thank you!

P.s. yes I do see a decent amount of condensate coming down in the sight glass. This occurs normally throughout the whole run.

@Jabman I used US-05 for the corn whiskey runs. Fermented at 68F. These mashes varied but were in the 1.060-1.070 range and I do recall pitching 3-4 packets each batch. 10 gallon ferments off grain. Four grain for the most part not from the tried and true section but all had less than 60% corn. Some...

I will say that I have been taking my low wines (2 gallons) and adding to 4-5 gallons filtered water to make a 6-7 gallon charge for my spirit run. This way I can run off 2 gallons of distillate on the spirit run and still be well above the heating element liquid level in the pot. Running this usual...

This riser and Liebig condenser on top a 15.5 gallon stainless steel sanke keg 4” ferrule top to 4/2” reducer fitting to 2” sight glass to 2” riser x14” height. Sorry don’t have a pic of it assembled on hand. Oaking has been with cubes at about 2 oz per gallon rate of medium toast oak that I torch c...

Thanks for the feedback Salt. All grain mashes so far. At least 51% flaked corn with different % of rye, wheat, malted barley per recipe. I’m moving away from corn because it’s a pain in the butt to work with and because I’m a beer brewer by background and VERY comfortable working with all barley. I...

I am looking to do relatively clean American Single Malts. I have a 15.5 gallon keg pot still with a 2” (14” length) copper column and 27” Liebig condenser on an electric element with control. I can run low and slow at 25-30% power. I have not used any packing as of yet on my first 10 or so runs of ...

Plan is to do same recipe but mash slightly higher (154-155F) and not add glucoamylase to the fermenter. Primary strain still West Yorkshire and a wash that finishes a bit sweet (maybe 1.014-1.018) with some longer chain sugars. Then transfer to a 15 gallon keg fermenter with bottom and top ports on...

Looking to start a house recipe ASM. I love Balcones Single Malt at cask strength and want to make something similar for my house whiskey. Here’s what I have and interested in feedback. 92% Pale Malt 3% Caramel 120L 3% Victory Malt 2% Chocolate Malt Wyeast 1469 West Yorkshire Ale strain fermented at...

Thank you all for the feedback. Cheers

Fruitiness or no?

What should white dog taste like? I guess thats the better question.

Just did my first spirit run from a collection of multiple low wine runs. Corn mashes but also had wheat, rye, barley to a lesser degree (70/10/10/10% roughly). I just put two gallons of my cuts on oak cubes. 136 proof. There was about 1.5 gallons of feints and I tried to only take jars that were cl...

Thank you all for the feedback. Any recommendations on a high temp enzyme? I currently use alpha amylase at 155F.

Will it be fermentable you think?

Did a mash today and ran into some lower than expected cook temps. 100% corn mash 50 lb fine corn meal 25 gallons water Mashed in when water boiling. Temp fell once mixed in to around 180F. Over the hour lost a lot of heat and ended up around 168F. Added a little cold water to get temp down to 155F ...

Thank you all!

Looking to yield 6 gallons of finished 110 proof whiskey to fill a small new oak barrel. I’m doing my stripping runs right now as I ferment out these batches one by one. My low wines are running about 75 poof on average. I’m thinking my spirit run of the low wines will keep about 60% of the cuts. So...

Should I, as a new hobby distiller, be concerned about getting arrested? My current knowledge intuits that law enforcement and TTB are concerned more for illegal sale of illegal spirits and do not have the resources to pursue the hobby distiller who makes < 15 gallons per year and does not sell. I p...

Subbrew, that is an excellent idea! Thank you.

Update: Fermentation completed! Measured at 1.000 to give me 9.2% (from 1.068). Threw these in a fridge now to clarify. I have a lager right now that is using my glycol chiller, but after that is done I'll be doing a stripping run on it using the glycol through the condenser which worked great on m...

Twisted, will try that next. Found a local restaurant supply store that has 50lb sack cornmeal for $24. Thanks for the tip.

You need a course BIAB to do corn. My corn bag is 800 microns. This helps a lot. The guy at Brewinabag.com can make these for you. Normal BIAB is 200 microns if I remember correctly. Flaked corn fermented on grain BIAB is my favorite. The use of yellow label yeast REALLY improved the process. There...

Yes, in general after fermentation it will be less viscous, and fermentation on the grain increases the flavor. You may have an (internal) filter in the fermenter tap so you can take the clean liquid from above and then drain the last few liters from the tap. If, on the other hand, you want to sepa...

Have tried a few different ways to separate out liquid from corn mash. I’ve read the posts here regarding the subject and almost all ways seem like a pain in the rear. So my next attempt is the following: 30 lb flaked corn 8 gallons boiling filtered water, cook at 190F x30 minutes Add ~2 gallons of ...

Thank you all for the replies. I will skip out on all the labor of cycling the barrel and see how a year at 90-95F temps does the whiskey. Appreciate the input! Start checking it at around 8 months. My 2nd fill 5 gallon barrels that Ive filled in the fall take about a year in our mild climate befor...

Thank you all for the replies. I will skip out on all the labor of cycling the barrel and see how a year at 90-95F temps does the whiskey. Appreciate the input!

In the process of cranking out low wines for final whiskey spirit run in order to fill a 5 gallon barrel. I live in a warm climate and will be aging the barrel in my garage which is typically 90-95F. I have a large upright freezer fermentation chamber that I temperature regulate. I’m hoping to, in t...

I have build a press for corn. You will never recover all but it is well worth to have some sort of recovery for corn. Malted barley sparge well enough but corn i would suggest doing post ferment. I was thinking about doing 5-10 lb increments of corn in a bucket system press. Three 5 gallon buckets...

Thank you all for the responses. Will be using wheat malt. Barley and wheat malt in mash and then corn in a separate mash with added enzymes. I will skip the pasteurization based on your feedback, that is great information and makes sense. I didn’t want to add any husk material to the fermenter base...