yes i purchased the 3 inch pot still head and condinser and works great i just have to design a thumper for mine is all i use a 15.5 gal. beer keg for a boiler...
43261
Henk Stuurman
hstuurman
Feb 12, 2013 4:45 am
Better as what? Is a reflux better than a pot? No, it's different. Depence on what you're distilling Henk ________________________________ From: Donnie...
43262
hillbilly
hillbillyben78
Feb 12, 2013 7:27 pm
any here ever done an all grain mash with no sugar added? I am working with a recipe from around 1890 or so and it calls for 50lbs corn cracked and 5lbs barley...
43263
RLB
last2blast
Feb 12, 2013 7:27 pm
It's mostly a personal thing. I favor pot still for flavor, and you need to add flavors after re-flexing. Large distilleries use reflux and add flavor...
43264
last2blast
Feb 12, 2013 7:27 pm
Just wondered if anyone has ever individually malted corn, barley, and rye for use in a wash? Do you still need to cook those grains if you malt them all? My...
43265
Jeff Kimble
jeffkimblelv
Feb 12, 2013 7:28 pm
Reflux columns have the effect of multiple distillations in a single run. By running them correctly, you can remove the foreshots and heads in a single pass,...
43266
Fredrick Lee
AreoSpike
Feb 12, 2013 7:53 pm
Malting creates the enzyme. The cooking (and pH) activates the enzyme. You have to do both steps....
43267
Fredrick Lee
AreoSpike
Feb 12, 2013 9:08 pm
You have to cook the mash to get sugar from the starch. Bringing it up to 149°F for an hour should do it. Don't go over 168°F before the hour is up or you...
43268
Henk Stuurman
hstuurman
Feb 13, 2013 5:28 am
If you use malted grains you never boil them. The malted grains got the enzymes to break down the strarches, Never boil them, only boil the unmalted grains. ...
43269
Henk Stuurman
hstuurman
Feb 13, 2013 5:34 am
Don't cook, mash! cooking kills the enzymes. ________________________________ From: Fredrick Lee <fredrick@...> To:...
43270
Fredrick Lee
AreoSpike
Feb 13, 2013 12:50 pm
This is correct. Everything in this game is time and temperature. If you don't know both, you've lost control. When I say "cooking" I mean "mashing" Look up...
43271
last2blast
Feb 13, 2013 3:10 pm
I did another stripping run and practiced my cuts to see what they smell like. Yes, I used my temp gauge because it works better for me to learn my stripping...
43272
RLB
last2blast
Feb 14, 2013 6:33 pm
Thanks! I was hoping that malting all my grains would eliminate the cooking process because it will be very difficult for me to maintain grain temp at 150 F...
43273
last2blast
Feb 14, 2013 7:37 pm
I know that they add a little soap to almost everything we eat to kill bacteria. Will a little soap harm a wash in anyway? Robert...
43274
Trevor Mynhardt
mynhardtt
Feb 14, 2013 7:37 pm
Hi All I would like to try using maize meal in a recipe.Can someone please point me to a tried and tested recipe using it?Any advise will be appreciated...
43275
Jeff Kimble
jeffkimblelv
Feb 14, 2013 7:37 pm
You still need to mash/lauter them at 150F or close to it. But never boil them. Malting brings out enzymes that operate best at 148-152F. They work at ...
43276
TODP
cd_caron
Feb 14, 2013 7:38 pm
What about using ground corn? Does it have to be cooked before making a mash to release the starches to convert to sugars or can it be added direct with sugars...
43277
Bill Rogers
tucciim
Feb 14, 2013 7:38 pm
to cool it, look at what the beer guys do for wort chillers and such....
43278
Fredrick Lee
AreoSpike
Feb 14, 2013 10:30 pm
Most soaps don't kill bacteria, they just decrease surface tension of water. Anti bacterial soaps usually contain triclosan or a similar chemical, which is...
43279
Bill Rogers
tucciim
Feb 14, 2013 11:29 pm
if you are concerned about sanitary conditions, google starsan. it's a very easy to use sanitizer that is good for washes...
43280
harley
jsmeyer_2000
Feb 14, 2013 11:31 pm
... 4 gal distilled water 1 can of corn meal 4 LB sugar 1 TBSP distillers yeast 1/2 TSP yeast nutrient bring 1-1/2 gal of water to a boil. reduce heat a bit....
43281
John Rucker
thekrazykats
Feb 14, 2013 11:32 pm
I basically treat grains, corn, etc. like I do any all grain beer recipe and do the mash/lauter process, but then again I've been brewing for 30 years and have...
43282
harley
jsmeyer_2000
Feb 14, 2013 11:42 pm
... 4 gal distilled water 1 can of corn meal 4 LB sugar 1 TBSP distillers yeast 1/2 TSP yeast nutrient bring 1-1/2 gal of water to a boil. reduce heat a bit....
43283
RLB
last2blast
Feb 14, 2013 11:43 pm
Will soap reducing the surface tension of water harm a wash? I started a 5 gal sugar wash on the 13th, and noticed there was a little soap bubbles floating on...
43284
RLB
last2blast
Feb 14, 2013 11:43 pm
I would include lemon juice, salt, and I toss in a multivitamin. Robert ________________________________ From: harley <jsmeyer_2000@...> To:...
43285
RLB
last2blast
Feb 15, 2013 8:28 pm
I saw a recipe someplace that used 6 cans of corn, so it will be interesting to see which one is better to use. Robert ________________________________ From:...
43286
Donnie Ledford
streetroddonnie
Feb 16, 2013 12:12 pm
think I will stick with my old still its what I no and the tast I git is what my people like sometime the old ways are still best thanks. Â think I will stick...
43287
allibugger
Feb 16, 2013 8:21 pm
Howdy All, Reading the recent questions/answers regarding mashing processes, I have a question. I have tried several corn based recipes and am now...
43288
White Bear
sha_man_1
Feb 16, 2013 8:39 pm
Alli-  With a lot of grain mashes there will be some floating, this is normal. This is called "the cap" Wheat being so fiberous will have the tendency to...
43289
Ric Cunningham
the_wilypig
Feb 16, 2013 9:57 pm
This is common with fruit fermentations as well. It helps to stir this down to keep the whole bit moist. yeast will congregate on anything that is in the wash...
