Home Distiller

had 8lbs of cracked corn soured.....mashed it with enzymes and ph adjustments for each different enzyme. got 1.040 sg into 5 gallon final volume. Took 12 hours sitting to settle out like this. what is that 65% efficiency......hmmm! Souring probably robbed me some. :cry: Then again...had course crack...

ideally 5.5 ph for Alpha-amylase rest at 155f degrees and 4.0-4.5 ph for Beta-amylase rest at 145 f. The compromise we are accustomed to in a 1 step mash is to make the PH @ 5.5 and let it ride. The enzymes work at this ph but the beta is limited in its ability at the higher PH, but for the sake of ...

ideally 5.5 ph for Alpha-amylase rest at 155f degrees and 4.0-4.5 ph for Beta-amylase rest at 145 f. The compromise we are accustomed to in a 1 step mash is to make the PH @ 5.5 and let it ride. The enzymes work at this ph but the beta is limited in its ability at the higher PH, but for the sake of ...

I was just reading this thread and had to make one comment.... If you sour the corn and attempt to mash with a ph of @ 4.0 which is what it will typically be after souring....then there is no way you can get complete conversion. Alpha-amylase is active between 4.5 and 7.0 ph( with max activity being...

I was just reading this thread and had to make one comment.... If you sour the corn and attempt to mash with a ph of @ 4.0 which is what it will typically be after souring....then there is no way you can get complete conversion. Alpha-amylase is active between 4.5 and 7.0 ph( with max activity being...

If it smells good then it probably is. Good smells usually go hand in hand with good tastes....and even some bad smells have a corresponding good taste(ie...Lacto). Just think of all the weird/unique bacteria that have been used in fermentations throughout it's history. Bacterial strains and yeast s...

I can get all the free 55 gallon plastic drums that I want. I would offer them to anybody who wants them, but I think shipping would be too expensive. Anybody in SOUTH CAROLINA who wants some let me know and I will get them for you and you can pick them up. I am in Columbia, SC.

I have to work at a large bakery sometimes. Otis Spunkmeyer. They make cookies, muffuns, and all the bread for Subway restaurants. I watch them throw out trruck loads of Blueberry, bannana-nut and apple-cinnamon muffins because they did not meet quality control standards. Either too sweet, not sweet...

I understand that a pot still would be better for whisky, but I intend to make some neutrals for flavoring also. I already have a 12" head with a shotgun condensor for that, so the corn squeezin's will be taken care of... Hawke.....what size boiler you use your 3" column on? You use propan...

Hey guys...I am new here but not new to the hobby. Been distilling for 26 years. Recently had my grandfathers still destroyed in a tornado. It took out the barn and we cannot even find any of the still ....probably miles away from here! Anyway......Lost everything and I need to build a small still f...