Howdy from Texas

[still_chillin]

Howdy all,

I've been reading this site nearly every night for about a year now and finally signed up.

I've been brewing beer for 25+ years and finally got into stilling about a year ago. I experimented a good bit for the first 20 years but mostly just kept myself supplied in Rye IPA for the last 5. I guess I got a little bored. I may start brewing again now that the whole sour thing has gotten going. It's a whole new ballgame now.

I started off stilling with a 3 gallon SS still that I bought for my dad. We had a rough start with that tiny still, but ended up making some drinkable stuff.

I'm running a keg still with a 48" column now. It seems to be a good learning still until I figure out what I want to do next.

So far I've made a corn/sugar wash, which was kinda flat tasting. I've made 3 batches of Rye from flaked rye, which only totaled up to about .75 gallons of finished product. It's sitting in a half gallon barrel which the angels are taking way more than their fair share of. I have also gone through a 3 batch cycle of Pugi Rum that is waiting to go into the barrel once the Rye comes out.

My favorite part of this is the relaxed pace of stilling. I usually have friends over when I brew or still. When I'm brewing, it's more hectic and not much time to talk - I'm always cleaning or watching the clock. With stilling, everyone is just hanging out on the back porch and "evaluating" the product.

Looking forward to learning and hopefully contributing to the conversation in the future.

[TDick]

Welcome Down The Rabbit Hole!

[Yonder]

Welcome, neighbor! You' ll find Ag much more tasty here, just like in the brewin world.

[fizzix]

Really like your brewing vs. distilling description, still_chillin.
Welcome to Home Distiller!