Home Distiller

I grind to a fine/course cornmeal grind for best efficiency and no bitterness comes over from tannins like with brewing beer. Downside is separating liquid from grain, hence the spinner.

Amen brother. Did a 3 gallon batch of CROW this week to test out my new laundry spinner. Got tired of losing volume to the grains soaking it up and I'm all about efficiency in my processes. Did 3 gallons + 1 quart (for evaporation due to open fermenter). Some people had complained about the spinners...

My last 2 were Jimmy Red and Amanda Palmer, both at 67%. Can't wait to try some Minnesota 13.

My wife loves to drink it but hates the smell of whiskey cooking. Especially leftover backset. Guess it's an acquired aroma. Since I started controlling my fermentation temps down to the tenth of a degree, I've noticed my heads cut is very small indeed. It has allowed me to start experimenting with ...

That's what I always took it to mean. But what about modern bourbon mash bills that contain only heirloom corn and/or a small amount of oats?

It was in addition to the honey malt.

I had previously made a small 3 gallon batch that used 4 or 5% each and they just overwhelmed the other grains. So I try and keep specialty malts as a very low percentage.

I made it with 1% each of caracrystal wheat malt, extra special malt, carapils copper malt and caramel 120L malt. Probably overkill, but lots of caramel/toasty notes and keeps getting more complex as it ages.

Not crazy at all. I thought about using this vacuum meat marinade tumbler and replacing the plastic tumbler with something else.

What's great about the hobby is that everyone has their own way of doing things based on their setup. I use my ultrasound cleaner to run new make through 3 cycles of 5 minutes followed by oxygenation using and aquarium pump for 3 minutes. I then add my toasted and charred oak to my jars and place in...

Hi from Mississippi Gulf Coast

Nice info, thanks.

Which synthetic bungs do you use? Been looking for some gaskets myself to use for a few small experimental jars. I know there are strong feelings on here about non wood/glass contact, so hoping I don't open a can of worms.

The finer the grind, the quicker the conversion will be. Grits will take a week or two. I grind to flour and have full conversion in under a week with temp control. 90F is perfect.

Thanks Sporacle. Makes sense in the light of day. Would have gone deeper but it was late and wife was giving me the side eye.

This is a first for me. Last week I whipped up a 13 gallon batch of honey wheated bourbon. Decided to do a stripping run last night and ended up with twice the expected total volume. I'm running a pot still with no thumper. My recipe is: Yield 13 Gallons Total Mash bill 29.3 lbs SG 1.070 Grain lbs/G...

The tricky part may be getting the some States to lift the ban since it sounds like they use public health and safety as their reasoning. Unfortunately I live in Mississippi where change moves at a glacial pace.

I'll throw in my 2 main protocols. 1. Course grind grains, slightly larger than grits and sifted in a 600 micron mesh filter to remove most of the dust responsible for the mud/curd. Mix with 100F water and pitch YLAY. Ferment at 90F and squeeze grains through BIAB when finished. 2. Grind grains to f...

Would a vacuum meat marinade tumbler filled with wood chips work for you? Just plug and go and food grade too. Not sure about the effect of abv% though.

$27.89 for 1 gallon is cheap?

Awesome! I was just working on one of these. Use YLAY almost exclusively, so I was building something with PPG instead of using DP.

I've only used in homebrew as well and then only in the secondary.

I have heard of folks macerating them in high proof Vodka or NGS for about a month and then redistilling with good results.

Thomas Fawcett makes a pale malt called Golden Promise that is sweeter than Maris Otter. Could be a good addition.

Thought I would share my "accelerated maturation" protocol since I haven't bothered to write it down yet and I feel like it is promising. New to the site and still catching up on reading a few fast aging threads but didn't want to respond to something that was old so starting this as a new...

Thought I would share my "accelerated maturation" protocol since I haven't bothered to write it down yet and I feel like it is promising. New to the site and still catching up on reading a few fast aging threads but didn't want to respond to something that was old so starting this as a new...

Agreed, thank y'all.

Working on an experimental mash and decided to use YLAY. Fermentation took off pretty quickly and I stirred a few times a day for the first few days as suggested. On day 4 and there are still obvious signs of Fermentation with a thick cap. Does anyone know approximately when I can expect for the ca...

New here but have been making beer/wine/mead/distilling for about 30 years.

Most of my distilling is done on an 8 gallon mash and boil kettle with an alembic dome pot condenser. Lately I've been using YLAY for experimenting and producing some pretty good stuff with it.

The hammer mill (top picture) is extremely dusty and messy and you'll need a dedicated space to run it.....like outside. I have the 16 gallon version of the 2nd grinder. It is an enclosed container and doesn't throw nearly as much dust. I milled 32.5lbs of corn into flour in about 10 minutes and the...