My new Keg still with thumper

Ghostpepperman · Post by **Ghostpepperman** » Mon Sep 21, 2015 8:31 pm

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This is my new 15 gallon keg setup with a 5 gallon thumper.

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Got the sight glass from Mile high distilling.

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This goes from 2'' X 1''X 1'' TEE reduced to 1/2'' condenser 36'' long.
Heat source is a propane Banjo burner

Thanks for looking.

Post by **corene1** » Mon Sep 21, 2015 8:43 pm

Pretty cool build there. With a handle like ghostpepper , you going to make some pepper infused liquor?

I tried it once with Trinidad scorpions, BAD idea, way too hot.

Ghostpepperman · Post by **Ghostpepperman** » Mon Sep 21, 2015 8:52 pm

Thanks Corene1,
I love hot stuff but I tried Habanero infused Moonshine and it was like drinking FIRE!
Like you said Way too Hot.

Ghostpepperman · Post by **Ghostpepperman** » Mon Sep 21, 2015 8:56 pm

Main design plan was to build it for single runs or for use with a thumper.

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Post by **still_stirrin** » Mon Sep 21, 2015 8:57 pm

Question for you ghostpepperman, why do you have such a tall riser on your potstill?

It doesn't add anything to the purity of your run. It's just expensive. It'll probably make it take longer to get your product running too, as you'll lose heat along the riser and the corresponding descending tower as well.

Explain please.
ss

Ghostpepperman · Post by **Ghostpepperman** » Mon Sep 21, 2015 9:03 pm

S.S. :
I have seen many other builds online and many are built so short to the "Keg/ground" that they have to put the boiler up higher to get a jar or something under to catch the product.
I have a copper parrot that will be used after the condenser.

Post by **corene1** » Mon Sep 21, 2015 9:08 pm

If you are making whisky a single run with the thumper is very tasty. Something to think about though. If you do some stripping runs in straight pot still mode collect down to 20% then on your last run save some fresh mash then cut your low wines to 25% with it and run it through the still using the thumper. When I do this my hearts run stays more consistent in ABV longer then takes a quick drop when tails start to show up. The resulting spirit comes out at about 76% versus 82 % when running a 40% batch in the spirit run plus the added fresh wash gives it lots of flavor and the second distilling really smoothes it out. Then when you cut it to aging strength 60 to 62% you don't have to cut it as much and there is more flavor in the aged spirit. A fellow member on the board taught me this when I first started.

Ghostpepperman · Post by **Ghostpepperman** » Mon Sep 21, 2015 9:16 pm

Corene1
Thanks again for the tips. I will definitely try that out once i get it running

I have been using the "Death-wish Wheatgerm" recipe. It is my favorite right after a C,O.B. recipe

Post by **corene1** » Mon Sep 21, 2015 9:21 pm

You know the long versus short column has been discussed here many times. It is said at the hobby level it doesn't affect the output. Myself, I am a black sheep and have done some tinkering with short fat columns versus long columns and shaped columns. In my simple tests I found no difference in ABV of the output in any of the 3 columns I have used , BUT, I have tasted a difference in the spirit itself. I believe that a longer column gives a slightly lighter smoother spirit than a short fat one and my fat tapered column with an onion in it is a touch lighter yet But the ABV output are virtually the same with everything else being equal. I think the heavier congeners don't come though as strongly with the taller columns. I am also a fan of Irish and Scotch whiskies so I prefer the lighter flavors. Or it could just be me wanting to taste a difference after all the work I put into a 36inch tapered column with an onion just up from the bottom. Just something to think about.

Post by **corene1** » Mon Sep 21, 2015 9:30 pm

I do like the COB recipe also. I have done some as an all grain using corn, oats, and malted barley with a touch of rye and molasses. Kind of a modified sweet feed with a touch of cinnamon from the rye. I have a few gallons that have been on once used sherry oak barrels staves that have been toasted and charred for 18 months now. Pretty darned good says me. That is the fun part of this hobby is the constant tinkering and little changes to recipes then noting the results. My biggest tip is to keep written records of everything you do so when you hit the jackpot it is repeatable.

Ghostpepperman · Post by **Ghostpepperman** » Mon Sep 21, 2015 9:49 pm

Corene1
I keep a journal of everything I do. I don't take any shortcuts and use the best ingredients that i can use to get the best product possible.
Currently have 4 gallons of Wheatgerm whiskey on Apple wood chips.
I too love Irish and Scottish whiskies. Love the peat flavor

StillLearning1 · Post by **StillLearning1** » Tue Sep 22, 2015 2:23 am

Ghostpepperman, I run the same setup as you do only with a pony keg thumper. My column is only about a foot and a half tall. I see a major plus for your design over mine. When I decide to do stripping runs without the thumper, my Liebig output is closer to the burner than I would like for it to be. While you may lose a small amount of efficiency, I think you gain some safety.

Post by **S-Cackalacky** » Tue Sep 22, 2015 6:21 am

that's a lot of pipe between the boiler and thumper. You could drastically shorten it by using a separate input and output on the thumper - a design that would allow you to move the pot still column from the boiler to the thumper - that is, use it on the boiler for strips and move it to the thumper for spirits or single runs. A shorter connection between the boiler and thumper would probably drastically shorten the heat up time and the amount of propane used during the run. With all the pipe and heat loss, you'll probably need to push the heat a lot harder to get a decent output stream out the other end. Some insulation might also help with the current design to cut down on the heat loss.

What's the purpose of the sight glass?

Ghostpepperman · Post by **Ghostpepperman** » Tue Sep 22, 2015 8:23 am

SC: The purpose of the sight glass is to see it actually working and the vapor coming up the column and all that fun stuff.
As one person put it "Just as neat to watch as the mason jar filling up" or my favorite is "It adds a whole new dimension of Bad@ss to my still and serves a functional purpose as you can see how much reflux action is going on (and its fun to watch)."

Post by **still_stirrin** » Tue Sep 22, 2015 8:41 am

Ghostpepperman wrote:SC: The purpose of the sight glass is to...see how much reflux action is going on...

Do you have a reflux condenser on your column? I didn't see it in the photos. With such a tall potstill column, you may get a little condensing passively as the still is heating up. But once your temperature is established, very little if any condensation will occur.

Do you pack that tall column? Packing or plates are required to actually accomplish the reflux stratification/purification. Otherwise, any condensing is just that....condensed vapors returning to the boiler. They simply represent inefficiency in your setup.
ss

Ghostpepperman · Post by **Ghostpepperman** » Tue Sep 22, 2015 8:59 am

S.S. : I have yet to pack the column, As Corene1 said "You know the long versus short column has been discussed here many times"
And yes we could talk about cutting it down and shortening the length of pipe etc. etc, but I WILL NOT CUT OR REDUCE THE LENGTH. I built it with the plan of having as much copper for the liquid to come in contact in with since i didn't wanna build my own solid copper pot still.

Post by **raketemensch** » Tue Sep 22, 2015 3:31 pm

You honestly don't need much copper to remove the sulfur compounds, even just a couple of scrubbies packed into your column would get 100% of what you want to remove.

I'm not piling on or anything, but The More You Know...

CR33G3R · Post by **CR33G3R** » Tue Sep 22, 2015 4:06 pm

I think the design is fine. You built it with a height requirement in mind and you met that requirement. Besides that it's your money and your copper. Looks cooler being a little tall I think.
Not gonna get any reflux to speak of in a pot still but the sight glass looks cool too.
It probably will not be the last one that you build and any lessons learned from that you can apply to the next one. Hell I have a huge thermometer on my still. Do I need it? No, but I like the way it looks.
SC brings up a good point a little insulation will help on that long column especially if you are running it when it gets cold out. Assuming you are running in the garage.
Happy stillin...

Post by **MoonBreath** » Tue Sep 22, 2015 4:19 pm

Nice job ...The thumper is 1/3 size of boiler, which is acceptable, although I'm a fan of 1/2...
You can also cut the riser right under the elbow and place a tri-clamp connection for a dephlegmater ...Then packing ...Good job, its your still, I'd be proud.

Post by **shadylane** » Tue Sep 22, 2015 4:34 pm

Nice job, how did you trim the ends off the keg, bet that took some work.
Since almost all the stills here are an ongoing project, your use of tri-clamps will make future modifications easy.

Ghostpepperman · Post by **Ghostpepperman** » Tue Sep 22, 2015 4:41 pm

raketemensch: I do agree with you and i do have a few scrubbies but I had all that copper and my thought was "Ah what the hell...go big or go home" LOL

CR33G3R: Yes I did have a height requirement especially with a parrot under the condenser. I also wanted the condenser to be farther away from the pot for safety.

MoonBreath: I tried to get a 7.5 gallon keg but all I could find after two months of searching was 5 gallon so I settled for that. Yes I am very proud of it

I like the cleaner look when the top of the keg has been cut off and smoothed out. (Yes you lose the handles but it is easier to clean)
I added 1/2'' ball valves for drains and thermometers about 1/2 way up the keg.

Ghostpepperman · Post by **Ghostpepperman** » Tue Sep 22, 2015 9:21 pm

Shadylane:
I used a side grinder to cut off 90% of the material and then finished rounding the top real nice and smooth.
Eventually I wanna get a high polish on it so you can see your reflection

Post by **raketemensch** » Wed Sep 23, 2015 9:24 am

Are you planning to use ghost peppers in your product?

I had been reading and looking around a little at the forums, but not really built anything for a few months. Then someone gave me a bottle of Wild Turkey American Honey Sting, which is basically blended with honey and ghost peppers, and it lit up my brain like a Christmas tree. It's too sweet, but the ghost peppers turn it into exactly what my flavor processors crave. BAM, I had to build a pot still.

I still need to find a good source of them around here. Someone was going to send them to me, but I haven't heard from him for a while, so I'm not counting on it.

Oh, and as a simple experiment... Get a few runs on your still with the same recipe and establish a baseline for what ABV to expect -- then try aiming a fan on high at the top of your column (especially if the scrubbies are up there), and see if it has any effect on your ABV. I've seen a few people posting that it makes a difference.

Post by **corene1** » Wed Sep 23, 2015 3:38 pm

raketemensch wrote:Are you planning to use ghost peppers in your product?

I had been reading and looking around a little at the forums, but not really built anything for a few months. Then someone gave me a bottle of Wild Turkey American Honey Sting, which is basically blended with honey and ghost peppers, and it lit up my brain like a Christmas tree. It's too sweet, but the ghost peppers turn it into exactly what my flavor processors crave. BAM, I had to build a pot still.

I still need to find a good source of them around here. Someone was going to send them to me, but I haven't heard from him for a while, so I'm not counting on it.

Oh, and as a simple experiment... Get a few runs on your still with the same recipe and establish a baseline for what ABV to expect -- then try aiming a fan on high at the top of your column (especially if the scrubbies are up there), and see if it has any effect on your ABV. I've seen a few people posting that it makes a difference.

If it is super hot peppers you are looking for try these folks. Hottest peppers around. http://www.bakerspeppers.com/" onclick="window.open(this.href);return false;" rel="nofollow Ghost peppers are hot but these are hotter but they have a slow build with the heat. Look for Bhut Jolokia peppers that is a formal name for the ghost pepper. The Reapers and Marougas are the hottest but the Brain Strain hits hard right up front. Be careful and good luck.

Post by **raketemensch** » Wed Sep 23, 2015 3:50 pm

corene1 wrote:If it is super hot peppers you are looking for try these folks. Hottest peppers around. http://www.bakerspeppers.com/" onclick="window.open(this.href);return false;" rel="nofollow Ghost peppers are hot but these are hotter but they have a slow build with the heat. Look for Bhut Jolokia peppers that is a formal name for the ghost pepper. The Reapers and Marougas are the hottest but the Brain Strain hits hard right up front. Be careful and good luck.

Funny, I was just looking at some of their peppers on Amazon. I'll pick up a pack, thanks.

I'd prefer to grow my own, but they need warm air and soil, and the growing season here just isn't long enough to get a good harvest.

Post by **S-Cackalacky** » Wed Sep 23, 2015 4:09 pm

Gotta ask yourself if the endorphin rush is worth the pain. The pain is part of the fleeting pleasure. You'll remember the pleasure, but not so much the pain. The capsaicin only holds its grip on the mouth for about 6 minutes. So, 6 minutes of excruciating pain, a red sweating face, and a snot laden nose for a rush second only to sex - go for it.

Post by **raketemensch** » Wed Sep 23, 2015 7:11 pm

The capsaicin buzz is one of my favorites, second only to eating about two quarts of strawberries.

Ghostpepperman · Post by **Ghostpepperman** » Wed Sep 23, 2015 7:34 pm

Well you guys certainly give me many ideas and I might have to try a few of them since I recently bought out all the dried Ghost-peppers at my local Yokes grocery store.
I really can attest to the pleasure /pain scale second only to sex. It really is a great feeling to have your entire mouth on fire, but I'm always careful

Post by **corene1** » Thu Sep 24, 2015 7:25 pm

I know we are venturing away from the original post but if you want some hard hitting capsaicin burn order some Carolina reapers, if you want it right up front and in your face order some 7 pot brain strains or better yet the Dorset Naga or Naga Morich, not the hottest but very strong and they are a hearty plant to grow. Bakers peppers takes orders all week long then ships on Tuesdays to insure freshness. I guarantee one small box of peppers will be enough to destroy your mouth several times over. I get my seeds from Neil at Hippy seed co. although there are local sources Like Pepper lovers .com . I have never had any problems with Hippy seeds. Those guys down under are tough fellas, he tests all his pepper strains. I am growing 7 pot Lucys and yellow Trinidad scorpions this year. Yes they are HOT!.. Check out the video.
https://www.youtube.com/watch?v=NR7jvw9W-TQ" onclick="window.open(this.href);return false;" rel="nofollow

Ghostpepperman · Post by **Ghostpepperman** » Thu Sep 24, 2015 9:02 pm

Well thanks for the link to that video.
I think I will stick with the good old Ghost-peppers.
Watching those videos makes me not wanna eat them raw but add them to some mash

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