Home Distiller

yeast go wild!

I think maybe his cheese done slid off his cracker. or maybe he got a hold of some of janitor's koolade.

if you want to ferment off the grain I would use crimped oats, as they still have the husk on them and sparge well. have you considered malting whole oats? I have been malting them for a while now & get good conversion and pretty easy too, you could do an all oat mash if you wanted. Croweater ha...

I googled it, corn rice bran & molasses. should make a fine SF style likker.

can't wait to hear how it turns out!

did you have any shells in that ferment?

I can't believe someone hasn't lit a match yet.

I think it's a great idea Shine!

use two jigs

if you Texans put something together i'd be up for it since we're neighbors.

T-Pee wrote:http://homedistiller.org/forum/viewtopi ... =7&t=60603

tp

that's why I was wondering tp, I knew he hadn't been around or posted in a while.

I was wondering the same thing SP.

I had a ferment with a similar smell once, turned out to be pretty good stuff.

we need more info, what was your recipe? and for what it's worth, the ferment will be done when it's done. so just let it roll. if you don't have patience to wait you should stagger your ferments so you always have something to run. edit: if you stop a ferment early your still may not like it very m...

attaboy!

make an external coil and turn your pot still into a cm, lots of uses really. I'd at least hang on to a little of it.

MichiganCornhusker wrote:I'm absolutely no expert, but I do know what works for me.
I only soak my corn, completely under water in a bucket, overnight, for about 12-16 hours.
Then I drain it and just keep the corn damp and out of light.

+1, it works well for me. also rotate often to provide plenty of oxygen.

keep us posted Jed, very curious to see how it goes.

I run one in the vapor area of my boiler, it had a fitting there so I put one in. like shady said, it works like a gas gauge. I also have one in the vapor path on the column but only use it when I run the dephlag on a reflux run.

I malt and run year round here. it's a little more work in the winter but it's for a good cause.

I did a couple of pounds of a caramunich style last night(according to barley info I found on the interweb), damp oat malt @ 160° for 90 minutes, then 250° for 60 minutes. smells awesome, I'll try something else tonight, maybe a darker roast on some dry malt.

thanks kiwi! I had seen that before but couldn't remember where and was getting ready to go hunting for it.

quit cleaning it and let it develop a patina, a rinse is all that is needed. think of your boiler like a cast iron skillet, is has to be seasoned to work well.

I have toasted crimped oats for my whiskey in the past, also used chocolate malt, crystal and roasted barley with good results. I'm looking forward to using my home malted grains. the oats are almost dried. balance is the key, I generally use 3-5% of the grain bill depending on the grain.

I haven't seen a jar of that since the 70's, I didn't know they still made it.

Thanks for the input, i'm gonna experiment with oats first as they are much faster and easier to malt than corn. I'm thinking the temps for toasting should be fairly close to those of barley, this should be a learning experience for sure.

On Sunday I mashed my go to recipe, but went all malt this time. 10# 2row, 10# British pale, 8# corn malt & 8# oat malt in 15 gallons of water (after sparge). now I'm thinking of toasting some of the corn & oats, any experience with toasting home malts?

down and dirty

I had a pid set up, I could do a run, but the cycling was annoying and I got rid of it after a few runs. I use a 20 dollar eBay controller and it works flawlessly.

that looks awesome! how's it taste?