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  • I pitch most yeasts at 40 degrees C. I heat the water to about 45C, add whatever nutrients such a goferm, when the temp. reaches 40C; in goes my yeasts. Most yeast packages (or online) give the recommended pitching temp. I seldom use bakers yeast; prefer using a good wine yeast specific to what I'm fermenting. I always have to use a converter to play with F temmperatures becasue...
    Derek Hamlet May 8
  • At 03:18 PM 1/16/2017, you wrote: > > >Welcome! This group isn't as active as it once >was because we are monitored by >authorities. Here in the United States it's >illegal to distill without a license, so loose >lips will sink ships (know from experience.) >I for one am working on my second totally new >still design which I hope to one day produce and >sell. I need to finish...
    Derek Hamlet Jan 16
  • At 11:23 PM 11/1/2015, you wrote: > > >I am getting far less than that water absorption >rate during my malting process. My grains spend >a total 24 hours submerged under water. A quart >of water weights 2 lb and 1.25 qt weights 2.6 >lb. I just malted 25 lbs of rye. If you're >correct my rye should weight 65 lbs., my rye >weighted 44.5 lbs. I always weight my grains >dry and wet...
    Derek Hamlet Nov 2, 2015
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  • At 05:15 AM 10/23/2015, you wrote: >I've been waiting for the cap to fall before >trying to get a hydrometer in there. The cap should fall when the production of carbon dioxide is low enough that it cannot support the cap. Knowing the sg or brix is important. Punching down a cap is not a bad thing. In fact if the fermentation is vigorous the cap forms more easily but also traps...
    Derek Hamlet Oct 23, 2015
  • At 05:58 AM 10/2/2015, you wrote: >In an all grain wash, after mashing am I correct >in assuming that some of the sugars that are >created are not fermentable sugars? Keep in mind that our measuring tools usually consist of specific gravity which can measure other things besides sugar that raises the sg above 1.0. One possibility is sugar that did not ferment because the yeast...
    Derek Hamlet Oct 2, 2015
  • ...darkly toasted oak, something that wasn't available for our ancestors to try. Marc On Sat, Mar 21, 2015 at 5:30 AM, Derek Hamlet derekhamlet@^$3 [new_distillers] I must have been feeling snarly. Mea culpa. You are of course correct. This list should be all about anything...
    DEREK HAMLET Mar 21, 2015
  • At 02:37 PM 3/20/2015, you wrote: > > >Jerry, if cherry wood could make you see flavor, it would probably >be bad for you (and illegal). I've heard of some that make you hear colors... Perhaps I'm missing the humor, but I think that's called synesthesia; rare but not unique. When I hear about people using very different woods for aging their plonk, I am always curious, but can't...
    Derek Hamlet Mar 21, 2015
  • At 09:17 AM 1/23/2015, you wrote: > > >We run a reflux still so get virtually white rum >from our brown sugar mash (very nice straight!). >Decided to wood it with "toasted" bourbon oak >chips but have definitely over done it as the >spirit has turned very dark (looks great) and >has a nice taste but the problem is it has a strong bitter after taste. >Any cures??? Time could help? I...
    Derek Hamlet Jan 23, 2015
  • At 10:49 AM 1/21/2015, you wrote: > > >induction does too work with stainless steal cookware at least mine does If a magnet sticks to the bottom of the pot then it should work; if it doesn't it won't work. I have stainless pots that work, others that won't. Derek “One must be careful of books, and what is inside them, for words have the power to change us.” ­Cassandra Clare, The...
    Derek Hamlet Jan 21, 2015
  • At 11:23 AM 11/26/2014, you wrote: > >If yeast companies want to be that way, I will make "culture and >harvest" my own yeasts. My hope is that a new yeast can be >engineered specifically for distilling by the time I open my own >legal distillery. The development and culturing of yeast is a very expensive process. New yeasts are discovered by folks who dig around in vinyards etc...
    Derek Hamlet Nov 26, 2014