Home Distiller

My wife comes up to me and ask "why do you brew beer constantly from April-November, and vodka/bourbon all winter". Never really thought about it but quickly realized. The beer doesn't need to be watched like the still. Way too hot in Florida to be in the garage when it's piping hot out. The flip side is I uses prewort chiller packed with ice, then wort chiller to cool off the wort so I can pitch the yeast. The water down here is in he 90's. During the winter the heat from the still is bearable. Any one else have strange patterns.

It's just cold 24/7 down here,

But make more beer around christmas, then make a few batches of vodka for january celebrations

Also being from florida, I just started my 1st ferment of the season. Mostly because I ferment in my garage & the fruitflys are unbearable in the summer, they swarm in the house like it was full of rotten fruit.
I love the cool weather, I have 25 gal of All Bran going on 3 days now

Yeh even in the usualy cool weather of the PNW I do my stillin in the winter just because there is too much other stuff to do in the summer around here.

I have 35 gal of beer kegged/bottled and only 2 bottles of booze left. Time to replenish. I love NcHooch's bourbon but only seems worth it if I do 3 batches at once.

All year round, brew and still.

There are schedules of what's "best" to brew during what season so it's done during the season you are most likely to drink it or because of average seasonal temps. Like do Belgian beers in the summer because you want to ramp them up to hotter temps as they finish to take advantage of the esters the Belgian yeasts produce at those temps. Or, brew dark beers in the Fall so they are ready during the Winter when you are more likely to drink a dark beer.

Or if you use temp control you can pretty much brew anything at any time of year.