Aussiedistiller, Home Distilling, Moonshine, Home Brew

I was like the guys above until I fitted a pump for recirculation. Now the grain bed gets sucked/packed at the bottom with wort/beer continually added to the top so I end up with 8 to 10 inches of wort on the top. This method seems to help make a cleaner wort with less puking.

coffe addict wrote:I was like the guys above until I fitted a pump for recirculation. Now the grain bed gets sucked/packed at the bottom with wort/beer continually added to the top so I end up with 8 to 10 inches of wort on the top. This method seems to help make a cleaner wort with less puking.

sounding very interesting!

New toys

Nice :music-deathmetal:

Daim!!

Jealous!

Whats the extra spool for?

Was originally gunna space out my pc but I rerouted water lines instead. :handgestures-thumbupleft:

Been a while time for a small update got my rims wired


and butchered my old blue cooling water drum will be my new mash tun




bit grubby but have it soaking with napisan will let it soak till next weekend, should be all good. I have a 50cm false bottom coming and my barbs for the rims should be here tomorrow. Hopefully a tripple batch next weekend :twisted: Also have a fitting coming for the drain on my new boiler happy days :dance:

Also wondering I normally do 4l to 1kg final volume. When recirculating what happens if I add the whole 4l per kg at start recirc till conversion complete then drain. Will I get as good as efficiency as if I mashed at 3l per kg then sparged with 1l per kg? :-B

oooooh good question!

Yea good question, the way I was thinking with my setup when I can get the rest of the bits, why sparge when one can up the temp on the PID to sparge temp. Go 15kg's of grain to 45 litres of water works out to 3 litres per Kg of water. Aim for 1070 sg then just add some cold water after conversion in the fermenter to top it up to 55 litres as my fermenters are 60 litre jobbies.

Bryan1 wrote:Yea good question, the way I was thinking with my setup when I can get the rest of the bits, why sparge when one can up the temp on the PID to sparge temp. Go 15kg's of grain to 45 litres of water works out to 3 litres per Kg of water. Aim for 1070 sg then just add some cold water after conversion in the fermenter to top it up to 55 litres as my fermenters are 60 litre jobbies.

??PID?? Or do you mean RIMS?? Because was thinking that using a RIMS would negate the need for sparging...?

Pid is a temp controller ezi :handgestures-thumbupleft: i bought a cheap mk2 stc-300 which is not a pid but more a thermostat to get me started but will have brewpi controller before long.. :handgestures-thumbupleft:

The idea of sparging is to wash residuale sugar off the grain. Just dont know If constantly lautering(recirculating) and with sparge water added to lauter tun if sparging is needed.

Pretty sure Sparging is still needed because all the beer and whiskey guys do it, even with 3v systems...(its pretty hard to think up a new idea in brewing or distilling :D )

Roger

It's not needed but I think you'll find you'll leave a lot of good sugars behind, as the point of pit water in is to wash the last of the sugar out of the grain leaving mostly water absorbed into the grain.
Leaving the extra sugar behind might improve the piggyback whisky if you go that way!

Yea good point about the piggy back improving. I might try it see what I get.. :handgestures-thumbupleft:

False bottom and controller turned up today. Might be able to test with water tomorrow. :handgestures-thumbupleft:

Exciting times, I'll be interested to know your thoughts on how much difference being able to control the temp makes to conversion and flavour.

Advice needed re "Mild Peat Smoked Malt.

Using Gladfield Distillers Malt and wondering what percentage of Mild Peat Smoked Malt would be best if total grain bill is between 6-7kg ?
I am usually heavy handed and over do things resulting in some disappointment regarding final taste.

Peregian wrote:Advice needed re "Mild Peat Smoked Malt.

Using Gladfield Distillers Malt and wondering what percentage of Mild Peat Smoked Malt would be best if total grain bill is between 6-7kg ?
I am usually heavy handed and over do things resulting in some disappointment regarding final taste.

I don’t know yet myself, BUT have read others that make 100% smoker/Lester AG and blend it with a 100% base malt AG to taste... might be an option for you!?!? Once you know your ratio, you know what to make it in your grain bill...

Just a thought.