Hello from the front range, Colo Rad O

[waffletalk]

Hello,
Just wanted to post on the welcome forum and give a shout out to those who came before me.

I'm currently a full time brewer at a local brewery so I have a lot of experience with fermentations, yeast types, sanitation, enzymes, and general practice as it relates to fermentation. I have been doing that for about eight years.

Please feel free to PM me if you have any questions related to fermentation, malt, or brewing related equipment/questions. I certainly know a bit more about that world then distilling.

I have been running beer schnapps for the past few months, but have started to make bourbon for my wife recently. Always interested in more information as it relates to reflux/plate stills/column packing.

I acquired my first still about a year ago, reflux, 4 plate, and still have a lot to learn about techniques as they relate to distillation. Mostly in terms of cuts, efficiencies, always need more practice. I'm running on a 5250w element inside of a custom welded keggle with a potentiometer for heat control. If anything my kettle is a tad to big, or my column is a tad to small, but that seems to mean that what I have been pulling off of it tastes great even if it does take longer then I would like to run.

Thanks for being so welcoming.

~J~