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Re: Gerber

Postby rad14701 » Sat Dec 03, 2016 2:54 pm

newbie1982 wrote:Hey rad if I'm going to do a 50 gallon batch do you think I need to scale everything up evenly?

Most everything except the yeast can be scaled up in linear fashion... I would also start reducing nutrients like Epsom Salt or fertilizer as the volume scales up... The Gerber, which is the primary nutrient and flavor component should be scaled normally...
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Re: Gerber

Postby newbie1982 » Sat Dec 03, 2016 5:25 pm

Awesome thanks
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Re: Gerber

Postby stony183 » Thu Dec 15, 2016 3:39 pm

Stonemull wrote:I know, I cant help myself. I hope I am not testing your patience much, I intend to be a contributor as well as a nuisance one day.
its my first wash, first still. I like to understand things and if this lot goes out to water the grass in the back paddock I can live with that and guarantee I will have learned a lot in the process.

personally, by sheer luck perhaps, it seems to be going swimmingly.

I have done this recipe about 100 times now and I've never had a ferment stall. I usually ferment in 36-48 hrs... I don't even check my SG or FG these days because if you do the exact same recipe everytime AFTER you have found the right one there is no need. I run mine in reflux mode and always get 92% on every single run!!!

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Re: Gerber

Postby islander » Wed Oct 04, 2017 1:33 pm

Finally got my first drinkable run in! This recipe is extremely easy to follow and scale up, only hangup I had was the only greber cereal available was multi grain. I ran 10 gallons and finished with 2.75 gallons going from 150 proof down to 40 proof on my pot still. It took about 1 week to ferment in my basement at 70 degrees and used Red Star Distillers Yeast, starting SG was 1.078, PH was 4.7 after I adjusted it with citric acid. When you get to the middle of the run it's got a nice spicy note to it. Thanks for the recipe!
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