questions about brewing 101
Posted 30 July 2013 - 11:32 AM
Posted 02 August 2013 - 09:58 PM
Posted 06 August 2013 - 04:42 PM
Posted 10 August 2013 - 07:55 PM
Big plus for freezing out some high test goodness too.
Posted 10 August 2013 - 10:25 PM
Posted 11 August 2013 - 01:11 AM
I haven't read the whole thread but I can tell you that I was a winemaker (hell, they even paid me to do it!) and I've also got some experience distilling. The poison you talk about is methanol and will kill you if it doesn't first turn you blind. But, because of it's simple molecular structure (1 x C) , it distills at a lower temperature than the ethanol (2 x C what you're really after). So, the trick to getting rid of the poison is by knowing its distillation point and ensuring that everything that is released by the still up to and slightly beyond this temperature point you just get rid of. Temperature control during distillation is EVERYTHING. Anyways, it's Sunday morning, kids..... you want some more help please send me a PM. Good luck!
First question to teacher(s) about mesh
1. best yeast? cheapest is best for foaf, if it takes while to ferment not a problem.
2. Should ya add corn? Or just sugar, Or ???????
3. Plastic cooler make a good container for the mesh?
Made wine before and can make air trap.
About the foaf still thoughts.
Swim doesnt understand how do you tell when the poison is off. Best ways to tell? Been the biggest reason why no lightening has ever been made by her.
Any thoughts is cool.
Posted 08 January 2014 - 02:35 AM
Posted 08 January 2014 - 08:54 PM
For mash I always used turbo yeast and cain sugar as a quick easy way. turbo yeast rolls fast as hell and high percentage and if you want a whiskey you can add cornmeal to the mash as a cheap whiskey. Didn't need the cornmeal though for some quick shine in a stainless keg still. Think it was 172 fahrenheit at still head .one third heads, one third run, one third tails you can tell when heads is over when it stops feeling slippery or by taste
Edited by Prismatichawk, 08 January 2014 - 08:55 PM.