Hello All.
New here ofcourse. I think the process of distilling alcohol is a very interesting art. Excited to be on this board. I have ran a few sugar washed to learn how to run my reflux still and am very interested in all grain mashing and whiskey making. Cant wait to get all your guys input in my endeavors.
Dzul
NEWB
Moderator: Site Moderator
-
GrassHopper
- Distiller
- Posts: 1389
- Joined: Thu Feb 12, 2015 6:35 pm
- Location: Idaho
Re: NEWB
Welcome to HD,
Glad to have ya aboard. Be sure to read the "mandatory stuff" to be safe. Just refer to the links in my signature below.
Enjoy the adventure!
Glad to have ya aboard. Be sure to read the "mandatory stuff" to be safe. Just refer to the links in my signature below.
Enjoy the adventure!
Re: NEWB
Lots of great info in the New distiller reading Lounge, I'd highly recommend you do some studying there, and then ask questions if something still doesn't make sense. Maybe start here: http://homedistiller.org/forum/viewtopi ... 61&t=36611
Cheers
Cheers
NChooch
Practice safe distillin and keep your hobby under your hat.
Practice safe distillin and keep your hobby under your hat.
Re: NEWB
Thanks for the link NcHooch, i did read that write up, good information by all means! It does not quite hit on my question of enzymes (not from malted grain). From what i have read is i hit gelatinization temps of wheat, i was in the right temp zones during mashing for alpha amylase activity. Now i need to learn more about glucanase for other starch conversions, which i am finding a lot less material on than alpha.