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I going to try this sometime this year. I have heard plenty of stories about more complex worts getting distilled. Stout whisky for example. My initial idea is to brew up 10 gallons of my Brown ale which is not terribly hoppy, ferment 1/2 for beer and 1/2 for distillation. Might do a stout...

Oh and I’ll be fermenting wort with no grain in it - all liquid if that is the issue.

It’s an 8 gallon still. I figure 2 gal headroom will suffice? I could go to 5 of course. 90 minute boil. SO5 is good to 11% I believe. I might go with a smaller beer, say 1.080 to start. Still thinking about this!

My still is arriving next week. I can get started now with what I have on hand...anything wrong with this? 6 gallons: 13 lbs MO 2 lbs Rye 5 lbs sugar 2 packs SO5 Should be on my system 1.121 OG and finish 1.008, might no go that low, say 1.012 - I haven’t brewed anything this big before.

I’ve been brewing since ‘06, thought I’d try my hand at distilling. I’m looking for a comprehensive guide like Palmers book - which is how I learned to brew. Too many choices out there! I need a recommendation. One question: I assume I can brew a high gravity beer and distill it after...

When my probe started reporting erroneous values it was extremely obvious, the readout was crazy numbers. After that I change the cable and the probe and tested with a thermometer and it was pretty much spot on. I would guess that it is the controller and not the probe and cable on your system.

btw I received my probe & cable replacement with a note from Dave who said the cable is more fragile, and he would repair the cable free of charge. Turns out it WAS the cable! I'm keeping the extra probe for backup. Also I brewed with recirculating. It's more fun. If my pump craps out I'll...

Whatever floats your boat. Me, I prefer to reduce steps, the fewer the better. I’d rather throw a few handfuls of husks than go through that process, but frankly simply reducing the mash volume works. I’m more interested in the beer, the recipe, than the process myself. But carry on!

FWIW on my 15 gallon kettle if the mash volume is greater than 12.25 or so gallons I get a mess, also when I add significant amounts of rye. My solution is to add water to the kettle after the mash to get to the right volume. That being said I’m brewing a 5 gallon batch this week when my temp...

I brew early morning and walk the dog during the mash so it was on heat the whole time - about 60 mins. I stirred once and left it mashing about 20 mins more then continued my brew day. All worked out fine!

My pump died on one brew day, so I didn’t recirculate during the mash. All my numbers were the same, I stirred a few times is all.

I just ordered replacements, $100 with shipping. If you find a decent weldless probe with cable that’s significantly cheaper I’d be inclined to try it since I have little faith these ones will last. Bit of a bummer since the rest of this system is so great but the probe is vital to its operation.

Hiya all. I’ve used the HG 15 gallon ebiab for three years, dozens of beers, love it but... after about a year the temp probe started reporting spurious readings. Dave sent me a replacement. Last month I started having the same problems. I figure with my Floridian well water I’m getting...

Red tide swept in & probably killed a bit of tourism. Looks like it's on the way out so paradise is coming back and there are lots of rentals cancelled by snow birds fwiw.

Pretty easy: enough Maris otter to get to 1.055-60, 4-6 Oz Citra hop stand at 1 60°F, 3-4 oz 5 day dry hop, California ale yeast, mash at 152, ferment at 69, 10 days later crash and leg.

Thant’s what I did. No fires yet

Haven’t fried myself yet! Many brews later I’m fine with this system. Mostly 10 gallon batches since my local happy hour results in a whole lot of imbibing here. I had the original temp probe replaced and put in ss camlocks, got a very efficient immersion cooler and am now never upgrading...

Sure you can. My super delicious session amber recipe: for 5 gallons 3 lbs Golden promise 2 lbs flaked oats 1/2 lb light crystal 1/2 lb medium crystal 1/2 lb dark crystal 2 Oz pale chocolate 1/4 Oz summit 60 mins 1 Oz each Mosaic, Cita, Amarillo 0 mins, the same for dry hopping 5-7 days Cal...

That’s a stout. Unless your roasted barley is way light. Brewed countless 5 gallon batches with 1 lb max of roasted barley / usually 12 Oz + 4 Oz chocolate + base malt + body adjunct. All plenty dark and plenty good.