though i knew something.

ihatemurphy · Post by **ihatemurphy** » Fri May 23, 2014 3:46 pm

i finally got a still put together. brewed a batch of mash and i am now the proud father of 15 gallons of vinegar. anyone have any advice? is there a chance to continue to brew in the same location? and fermenter? I've been told that once i have vinegar i will forever get vinegar. any truth to that? thanks for any and all help.

Post by **Bushman** » Fri May 23, 2014 3:52 pm

Welcome to HD, we need more information what did you use as a mash/recipe?

ihatemurphy · Post by **ihatemurphy** » Fri May 23, 2014 4:01 pm

it was 100% corn. 10 lbs self malted 20 lbs cracked corn. 15 gallons of water. turbo yeast.

Post by **LWTCS** » Fri May 23, 2014 4:07 pm

Just find a recipe in the TnT section fer starters

NB01 · Post by **NB01** » Fri May 23, 2014 4:48 pm

1. Throw the turbo away, seriously.
2. Read a hell of a lot more (links in my sig)

Post by **rad14701** » Sat May 24, 2014 5:28 am

ihatemurphy wrote:it was 100% corn. 10 lbs self malted 20 lbs cracked corn. 15 gallons of water. turbo yeast.

Again, for the 1,000th time, never use turbo yeast with anything but sugar and water... With grains or cereals it will produce too much heat and impart off smells and flavors... Another possibility is the generation of too much heat which can either kill the yeast colony or cause the issues previously mentioned... Write this one off as a lesson learned and forget that turbo yeast even exists...

Home Distiller

though i knew something.

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