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I still suggest using tried and true yeasts for distilling that aren't "Turbo" yeasts. In distilling circles everyone tries them when they are first getting started and then switch to better yeasts. Why? Because it tastes bad. Why go through the trouble to make something that tastes bad? I...

It's either fully licensed and 100% legal....or it's not. You can decide the path that you want to go down. You may have put your name on a list with your email....

Bread and beer yeasts. Turbo belongs in the trash can, it's horrible unless you're making fuel.

Please don't use Turbo yeast, it makes everything taste terrible. Seriously, throw it away. Pushing a wash past 10% will also usually end up being bad. I aim for 2lbs of grain per gallon of water for AG mashes and a 1.065 OG to get ~6-9% abv. Stressing yeast gives bad flavors and smells. Use...

That milk can looks great! I would suggest to get the biggest boiler you can for one simple reason: making cuts. Making cuts from a one gallon boiler would be difficult and the really small amount of actual output would be disappointing for the time required. A larger boiler you would get a...

It could, yeah. I'd use the lowest triclamp port on it and be careful, possibly even top it off with water or wash(treat it as a big strip) halfway through the run to ensure that it stays submerged.

Yeah, but where's the adventure in that?:rolleyes:

Yeah, no reports on taste yet. It may be only good for distilling. But so far raw grains, rice, and corn ave all fermented without any heating or gelatinizing. I'm just curious and want to see what skipping the mash step would be like, it would shorten my typical brewday by about 85%. It would...

I don't, but looking at it it seems pretty easy. You'd need to have a 1.5" heating element and a controller, the lid plus wrap the silicone seal in PTFE tape or replace with a PTFE seal, a column of your choice.

Has anyone played with this? Some distillers are starting to use it, it contains enzymes that will convert the starches into sugars during fermentation at nearly 75%+ efficiency. I can barely get over 72%! Basically you add your crushed grains(or rice, sorghum, corn, etc..) into warm water and...

I have had mixed result with Omega. I had a pack of Voss not give orange esters at high temps, like it was accidentally Hothead or something. Very neutral, but it did rip through the wort. Another time I bought their Hornindal from a store and it was dead. The Yeast Bay and Imperial have been...

I have a kitchen strainer that I put over my kettle, and tie a nylon mesh bag under it. So my wort get strained a little going into the kettle. Anything that makes it to the fermentor is just yeast food.

My prickly pear sour. I picked, burned, peeled and froze 10lbs of those bastards. Tastes better than expected. Tastes like "red". Almost like a sour Swedish Fish!

I did the same thing back in the early 2000's when fruity hops were becoming more popular. I wanted a fruity IPA that wasn't bitter, but soft like a hefeweizen. I always felt like too much bitterness took a bit away from the hop fruityness. I wanted a super fruity beer that had a texture and low...

Yes!

It won't sour.

Eh, if they're getting a bit too carbonated when I check then I can just de-gas them a bit. A benefit of screw on caps.

Sparging a sour IPA right now. All Vienna with Voss kviek for 24 hrs hot, then add plantarum for 4 days before dry hopping with 3oz each of Citra and Amarillo.

As long as the raspberry isn't hopped yet.

To hell with it, I just mashed in:yes: