Search results

True! There's some methanol in your favourite orange juice! Methanol comes from the hydrolysis of pectins, nothing to do with fermentation. Depending upon your batch size, you discard the first ml. Let's take one example, - 20 litres batch low wines at 42%ABV from a stripping run; discard the...

After the thumper which main role is to increase the ABV. I have a Ø 3" stainless steel still which is flexible, pot still VM reflux still. I made my gin basket using some left over Ø 3" SS pipe with some sanitary fittings (tri clamp)

I'll tell you a happy-end story. In 2009, one Belgian geuze brewer got the very unpleasant surprise of finding all his stock overheated, some bottles exploded because of a failure in the t° control in a warehouse he was renting at a town next to his place, the remaining 80,000 bottles were not...

Forget about temperatures, t° changes matter! You always have a mixture, so the boiling t° of that mixture will depend upon the relative % of each component. I always do striping runs in a pot still setting, no cuts. I do three stripping runs for one spirit run. ABV of your low wines must be...

My still is a Ø 3" SS VM reflux with a copper Ø 1" x 1/2" Liebig condenser. I just cleaned the copper leaving salt + vinegar inside for one night then rinsed it well. I tried a vinegar run, got distilled water then realised acetic acid boils around 117°C, so stopped with that vinegar run! I...

Look here about washers and so on... Corona Mill Mods for All Grain Brewing

Thanks a lot... Nice pdf which covers many important topics with tables and equations...

Thanks for your answer, it's also my concern. I think that I'd better use Voss for both fermentations.

I'm far away from brewing my first beer as I'm still waiting for some pieces of equipment (BIAB-100 litres kettle-100 litres fermenter( 26 gal.) and 72 litres basket (19 gal) with Ø 50 x 55 cm high bag - 120 mesh. Both the boiler and the fermenter are in use for another hobby-hence the size. The...

So far I made vodka (for gin later on) and rum, I only use bakers yeast, don't try to get a high ABV through your fermentation, around 10%ABV is fine. Turbo yeasts are expensive and give a bad taste.

The best nutrients are vitamins from the B group, essentially B1, and diammonium phosphate. You can also boil some yeast, I always add some lees from a previous fermentation and boil them. Adding some Epsom salts (Magnesium Sulfate) is also a good idea.

That's the other way round, I started my other hobby making some sugar (vodka-gin) and molasses (Rum) washes, but the intention is also to make some whisky, which is similar to brew beer up to the hops and the ingredients, but not the process. I'm Belgian, so above all a beer drinker, I live now...

Don't use urea it's a precursor of ethyl carbamate which is a carcinogen !

:bigmug:

That's right, we grow pineapple and my wife uses fresh pineapple juice in the marinade when we make spareribs on the grill, it also gives a very nice taste!

Gotta find a woman be good to me Won't hide my liquor, try to serve me tea. still looking for? winch (hoist) @Beermeister32 Herr Braumeister:" Wow... I’m sure you have a very nice winch! " Vous faites les malins, je parie que vous maîtrisez plusieurs langues, parfais bilingue...

@Taket_al_Tauro Thank you so much for your encouraging reply and positive words. I found this explanation regarding oxidation: https://beerandbrewing.com/dictionary/l9v9PEb7Gl/

No need to scratch your head, what I'm calling a wash is a wash, if you read my posts here above, you may notice that I mention another hobby. The picture shows my fermenter with 70 litres of molasses wash! By the way I know that Star San is a sanitizer, just not available down here! If you can...

I noticed many people are mentioning Star San, I'm afraid I can't find any down here. I'm not aware of a problem caused by oxidation, I regularly add oxygen to my wash by using an aquarium pump and a stone, not for long, just to help yeast propagation. What about people recirculating their wort...

@goodolarchie Armand De Blender, that's Brouwerij Drie Fonteinen in Beersel, I lived in Linkebeek, another village next to Beersel. Indeed language could be a problem, they speak a Flemish dialect in that area called Pajottenland, but they can also speak French and this is what he says:" Le...