Long time lurker, joined today

[grainsqueezer]

Hey all,

Just as the subject says, I've been gleaning lots of great info from this site for years and decided it was time to join the conversation. I've been fermenting things to drink since I was a teenager and distilling them for the last 5 years or so. I'm still using my entry-level equipment, a Brewhaus PSII 2"x4' column, which I've read ain't the greatest, but it hasn't let me down yet. I have run in reflux for neutrals with copper mesh packing, as well as in pot mode for whiskeys and apple brandies (it pays to have friends with fruit trees). Heat source is a propane bayou burner. I'm just now upgrading from the original 8gal boiler to a 1/2bbl beer keg sourced from a recently out-of-business micro-brewery - COVID collateral no doubt.

At the moment I've got nothing fermenting, but I've got the low wines of both Jimbo's wheated bourbon and his sugarhead recipe waiting for respective spirit runs. I'm currently sipping on some ~5wk-young hearts from the first runs that have been aging on toasted oak, I'm trying not to touch it while it ages but we all know how that goes... Plans for the near future include a big batch of neutral to turn into gin, using some native California Juniper berries picked from a friend's front yard (yes I checked, they're not poisonous).

Looking forward to BS'sing with y'all.

[Bushman]

Welcome, thanks for coming over from the dark side!

[Durhommer]

Go easy on the juniper...it goes along way