Howdy from the Riverland South Oz

[timmay20]

Howdy y'all from her in the Riverland. I just though I'd better sign up to share my experience with de-spearing kegs. After this intro I will return to the thread on A-type couplers to share my knowledge.
I brew my own beer, 2x22.5L fermneters go into into 50L kegs with a reg and soda-steam adaptor. And I use a stainless Nixon that also fits onto these kegs. I have done corn-mash from scratch(germinated and mashed) and rum using 50/50 white sugar/molasses- very similar to our Bundy Rum. Although it comes out clear spirit at 93-96%, I dilute and add some backset for flavor and color. The corn-mash I keep as white lightning, or flavor it up with Redgum chips.
My next foray will be Absinthe-once I get my herbs established- I just started renting a 3 acre block with irrigation, and have been busy sowing up the veg/herb garden. And also Corubba-Carob rum, as Carob trees are quite common up here.
20kg of light malt powder is on the list for home-made beer. Horehound and Pride of Ringwood hops already acquired. This will also be the basis for a single malt scotch.
I inadvertantly became a distiller when a friend received a Nixon still for a present, and asked me to set it up for him. I was so impressed I bought one myself !!
My original keg with the 2200W sheath element I left behind out bush, as the element had blown. This time I intend to use a 1500W single electric element I have set up in a heavy stand. Hopefully it will have enough power, otherwise I will go to gas.(very carefully). That was what I did after my element blew. Also then you don't need to drill the keg, so it can be re-speared for beer use......

[Zak Griffin]

Yuuuuuuck... Dunder in rum and redgum in whiskey? No good.

[MoonBreath]

Welcome to HD!
96% rum? ..Then cut with backset for flavor? ..Why not try for say 60% or so, get your flavor from your cuts? .