Hi all Pete from Brewers Barn here. Yes Tony you are right when you say to use the Hydrometer to check the wash. It is the difinitive way to check that the...
1149
Pete Sayers
brubarn@...
Oct 1, 2000 9:28 pm
I still cant see any advantage in using copper ANYWHERE near a still. Yes i know that our forefathers used it, but haven't we come a wee way since then. The...
1150
Pete Sayers
brubarn@...
Oct 1, 2000 9:32 pm
Hi ups Pete from Brewers Barn here. Yes the colour should come out with the use of a carbon. If you want the rum colour you will have to use a colourant ie a...
1151
Pete Sayers
brubarn@...
Oct 1, 2000 9:40 pm
GlacierHi Debs what kind of hydrometer do you wish to get, I have a Homebrew Shop so i can probably help. Also where the hell are you in this tiny wee world we...
1152
Ted Palmer
tpalmer@...
Oct 1, 2000 10:40 pm
The advantage that copper has is: 1. its high conductivity for heat. 2. low cost. 3. easy to work with. But you are right about SS, it is the way to go if you...
1153
Sam Dabbs
dabbs@...
Oct 2, 2000 1:11 am
Hello again! Is it me or what? My post are slllooooowww in getting on this board. Sure its just me. I don't see anyone else mentioning it. It's like a killer...
1154
Sam Dabbs
dabbs@...
Oct 2, 2000 3:39 am
Some of THE best liquor I ever made was some split brandy. I took some previous slop with the usual wheat bran grain that I used and separated it into two...
1155
Tom Noftsger
tnoftsger@...
Oct 2, 2000 5:24 pm
Hi all, I am having trouble getting the %a up to anything worth distilling. I have sanitized and thoughly rinsed everthing, boiled the water (to remove...
1156
Steve Spence
sspence@...
Oct 2, 2000 6:02 pm
I recently joined a group that sends teams to Haiti, to build, construct, fix, and generally help improve life in off-grid villages. They came to me to ask for...
1157
Ackland, Tony (CALNZAS)
Tony.Ackland@...
Oct 2, 2000 7:05 pm
Ted/David, ... would this be successful because it 1) boosts the yeast count heaps, and 2) act as a source of nutrients, and 3) be a bit of a pH buffer ? How...
1158
Andrew
physkid@...
Oct 2, 2000 7:07 pm
I'm definately not an expert on yeast or yeast nutrients but let me just offer the following thoughts: Plant fertilizers are generally good for plants, bad for...
1159
Andrew
physkid@...
Oct 2, 2000 7:16 pm
Thought I might jump in here, I would say yes to all three of your points Tony. Dead yeast are great nutrients. Also, think about it this way, a new packet of...
1160
Pete Sayers
brubarn@...
Oct 2, 2000 8:35 pm
Tom you dont say what yeasts you are using.In NZ we are using the English Turbo yeasts ( Turbo & Turbo Extra)These are capable of processing up to 8kg of sugar...
1161
Ted Palmer
tpalmer@...
Oct 2, 2000 10:21 pm
... basicly this is the same as re-pitching your yeast, which is the best method to ensure an adequate yeast count. ... Not really, it is still best to add...
1162
Ted Palmer
tpalmer@...
Oct 2, 2000 10:36 pm
... Well I am, have been for 15 years. take at look at what I wrote here a few weeks back about this topic. ...
1163
Ted Palmer
tpalmer@...
Oct 2, 2000 11:52 pm
I think we should clairfy some terms here. Stillage: the mixture of non-fermentable (or non-fermented) solids and water that is left after removal of ethanol...
1164
Andrew
physkid@...
Oct 3, 2000 12:20 am
Wowzers- please excuse me. I defer to the experts. Learned alot from your post. I think I'll need a little more time and a lot bigger still before I get into...
1165
Jeremy Johnson
jeremyj@...
Oct 3, 2000 12:36 am
I have 2 questions for everyone 1) I cannot find any feed grade mollasses in my area in texas. can anyone tell me where to get large amounts in texas for...
1166
Ted Palmer
tpalmer@...
Oct 3, 2000 12:44 am
Even small steps taken to ensure a better ferment will make better distillate. I know that some of it is a bit much to swallow at once, but keep looking at it...
1167
Andrew
physkid@...
Oct 3, 2000 1:02 am
Thanks! I'm used to "waking up" my yeast in some warm sugar water before I pitch, but I've yet to get quite as sophisticated as you describe. But 12-16% from...
1168
Tom Noftsger
tnoftsger@...
Oct 3, 2000 1:04 am
Sorry, Pete i did fail to mention the type of yeast I was using. It is Champagne yeast form the local brew shop. I don't have any more or I would tell you...
1169
Robert Mitchell
goldgate84@...
Oct 3, 2000 7:52 pm
I've been a brewer for about 25 years. I always take about a pint of the wort/wash and once ithas cooled to about 20 dgrees C, i add the dried yeast. The...
1170
Robert Mitchell
goldgate84@...
Oct 3, 2000 7:59 pm
I been following the posts about Doublers. With a 10 gal boiler, how large should the doubler? Would a quart mason jar do? A mason jar is meant for use in a...
1171
Ted Palmer
tpalmer@...
Oct 3, 2000 8:35 pm
It can be as large as you want it to be, but using glass gives me the willies. A good rule of thumb is make the thumper twice the size of the amont of...
1172
Pete Sayers
brubarn@...
Oct 3, 2000 8:49 pm
Why dont you try a Champagne yeast, it will produce a higher al/vol from a greater amount of sugar, up to 18%. This saves all that farting around with multiple...
1173
Ted Palmer
tpalmer@...
Oct 3, 2000 9:04 pm
If you live near a micro brewery you can get gallons of fresh yeast for free or a trade of some of your best. Ted Palmer tpalmer@... ... From: "Pete Sayers"...
1174
Jonathon Price
jonathon1981@...
Oct 4, 2000 12:02 am
This is my fist post and I have a few question about the Still Spirits 25l Reflux Still. First I am keen to hear what other people think about these still. I...
1175
D. Cunningham
meca@...
Oct 4, 2000 1:47 am
Greetings, As some of you may know, I don't post that often. When I do post I usually ask questions. This time is not any different. A friend and myself have...
1176
Tony & Elle Ackland
Tony.Ackland@...
Oct 4, 2000 4:36 am
Jonathon, I found my 20L Still Spirits Reflux still to be a great introductory still. Reasonably easy to use, with good results. I was routinely getting 75%...
1177
Deb
witchwriter@...
Oct 4, 2000 10:31 pm
You gotta make sure to reply to all or at least to "distillers" *S* ... From: Sam Dabbs Sent: Sunday, October 01, 2000 8:36 PM To: Deb Subject: Re:...
