Re: [new_distillers] Re: when to change carbon in coloum filter?
- I'll write down the brand off the bottle when I get home. A web search
should bring up the online supplier I used. If you got it shipped
instead of air mailed, it will be here in a couple of years when
you're ready to use it ;-)
On 10/22/08, gff_stwrt <gff_stwrt@...> wrote:
> Hi, folks,
> Thanks knarl, for the offer of the details of the timber supplier.
> What I will probably do if I want some oak is either get some broken
> staves (from middle-aged to old barrels but I can shave off
> the 'used' bit down to clean timber) from our local winemaker, or get
> him to supply me with some oak chips or bits which he can get from
> his suppliers.
> Or I can probably take a day trip to a winery area maybe an hour from
> our place (and visit some of the wineries), and get some oak scraps
> from the cooper (who also supplies barrels to the public) at one of
> the wineries.
> It was really interesting to read your message about the 'dark smoked
> maple syrup', I hadn't heard about that before and might be ready to
> think about using it in a couple of years.
> The Baker
> --- In firstname.lastname@example.org, dearknarl <dearknarl@...>
>> Gday Harry,
>> The oak is american white oak. I came clean and told him exactly
>> I wanted it for and he was adamant that it hadn't been treated or
>> fumigated in any way.
>> As for the maple, it may well not be sugar maple. When I initially
>> asked him for it, he wasn't sure if he had any maple at all, but he
>> looked through his little book and eventually dug out a bit of
>> He admitted he didn't know if it was sugar maple, so It's probably a
>> domestic species.
>> I actually haven't used the maple ever since I got a small amount of
>> dark smoked maple spirit direct from canada that I use at the rate
>> 2ml per liter of cask strength oaked spirit. I started out using
>> but that was WAY too strong.
>> As for my whole grain brews, I don't adulterate them with anything
>> toasted oak and on one ocassion, oak that I smoked with peat.
>> On 10/21/08, Harry <gnikomson2000@...> wrote:
>> > --- In email@example.com, dearknarl <dearknarl@>
>> > wrote:
>> >> Baker,
>> >> I got some maple wood from a bloke in lake macquarie. He has a
>> >> specialty timber shop and has every type of wood imaginable, and
>> >> really knows his stuff. The maple was an offcut that he gave me
>> >> nothing when I bought a chunk of oak. The oak set me back $30 or
>> >> but it'll make almost a lifetime of toasted chunks for aging.
>> >> An ex milo tin on a gas ring packed with sticks of maple made
>> >> good charcoal.
>> >> Email me off board if you want the details of the timber shop.
>> >> Cheers,
>> >> knarl.
>> > Knarl,
>> > Ask your timber supplier if the wood is imported, or locally
>> > And if imported, there's a Customs requirement that imported
> woods be
>> > fumigated for vermin before being allowed in. You might want to
>> > out what your wood has been treated with.
>> > Furniture Maple in Australia is usually Queensland Maple
>> > Brayleyana), not a sugar maple. The Maple you need is Sugar Maple
>> > (Acer saccharum), from Canada.
>> > Same goes for the Oak. You need American White Oak (Quercus
>> > or French (European) Oak (Quercus Patrea or Robar). There is NO
>> > australian domestic oak of the Quercus varieties, but I'm not sure
>> > about whether there are exotics allowed to be grown here. I'd
>> > imagine so, otherwise our cooperage industry for the wineries
>> > rely solely on imported wood designated as food contact (extremely
>> > expensive). To be certain, best to contact these folk...
>> > Australian Quarantine & Inspection Service: Dept. of Agriculture,
>> > Fisheries & Forestry.
>> > Timber and Timber Products National Co-ordination Centre in the
>> > Victorian Regional Office on phone +61 3 8318 6929 or email
>> > timber.imports@...
>> > Slainte!
>> > regards Harry