MacWhisky Recipe Discussion

[Zak Griffin]

Best run through a pot or bubbler, you could unpack your Boka and leave the valve wide open though.

[Knackerbag]

Best run through a pot or bubbler, you could unpack your Boka and leave the valve wide open though.

I'll give it a crack.

[Knackerbag]

I just filled up the fermenter the only ingredient I wasnt sure of was the caramalt liquid extract the lady at brewbarn told me this amber ale was the same thing, what do ya reckon? Its in there anyways to late to change it now.

[Zak Griffin]

That'll work fine mate :handgestures-thumbupleft: let us know how you go!

[Knackerbag]

Where is everyone buying there oak for ageing? I got some barrel chunks made by essencia it was $30 for 500g

[rumsponge]

try this
http://www.5stardistilling.net/american-oak-dominoes-1kg/

notice the price difference ? 5 star also have french oak

[Knackerbag]

try this
http://www.5stardistilling.net/american-oak-dominoes-1kg/

notice the price difference ? 5 star also have french oak

Thank you

[Dig Brinker]

Where is everyone buying there oak for ageing? I got some barrel chunks made by essencia it was $30 for 500g

Reading this site THOROUGHLY not only saves you money but could potentially save your life. :handgestures-thumbupleft:

[Knackerbag]

Where is everyone buying there oak for ageing? I got some barrel chunks made by essencia it was $30 for 500g

Reading this site THOROUGHLY not only saves you money but could potentially save your life. :handgestures-thumbupleft:

Fair go mate you know how many post are on this site. I have been asking the local hbs for dominoes but they haven't heard of them.

[Dig Brinker]

Sorry knackers, I'm not trying to diss you. I know there are a kardashian's buttload of threads on this site, many of which you will never need to read because you have no plans to make whatever drink or use whichever still or technique is described in said thread.

And that is fine. :handgestures-thumbupleft:

If I wanted to make 1 product using 1 still, I would read EVERY post pertaining to that wash, even if it is 20 pages long. Then I'd read every post on the operation of the relevant still, with regards to this still & others.

This is a science, and every wash & run will behave slightly different. There are always variables. Slight variations can cause drastic changes to your end product.

Personally, I studied this site AND other distilling sites for about 6 months before I felt comfortable enough to actually join this site & run the still I was given.

And I always do a site search before I ask a question :happy-partydance:

[Dig Brinker]

Sorry knackers, I'm not trying to diss you. I know there are a kardashian's buttload of threads on this site, many of which you will never need to read because you have no plans to make whatever drink or use whichever still or technique is described in said thread.

And that is fine. :handgestures-thumbupleft:

If I wanted to make 1 product using 1 still, I would read EVERY post pertaining to that wash, even if it is 20 pages long. Then I'd read every post on the operation of the relevant still, with regards to this still & others.

This is a science, and every wash & run will behave slightly different. There are always variables. Slight variations can cause drastic changes to your end product.

Personally, I studied this site AND other distilling sites for about 6 months before I felt comfortable enough to actually join this site & run the still I was given.

And I always do a site search before I ask a question :happy-partydance:

The main thing is, I'd hate to see someone hurt themselves or others during the course of this hobby. If we want to make this hobby legal we have to show that even 'amateurs' can create a safe product. :-B

[Dig Brinker]

And your local HBS will always stiff you, plenty of threads about that here :laughing-rolling: :laughing-rolling:

[EziTasting]

Sorry knackers, I'm not trying to diss you. I know there are a kardashian's buttload of threads on this site, many of which you will never need to read because you have no plans to make whatever drink or use whichever still or technique is described in said thread.

And that is fine. :handgestures-thumbupleft:

If I wanted to make 1 product using 1 still, I would read EVERY post pertaining to that wash, even if it is 20 pages long. Then I'd read every post on the operation of the relevant still, with regards to this still & others.

This is a science, and every wash & run will behave slightly different. There are always variables. Slight variations can cause drastic changes to your end product.

Personally, I studied this site AND other distilling sites for about 6 months before I felt comfortable enough to actually join this site & run the still I was given.

And I always do a site search before I ask a question :happy-partydance:

:text-+1: :text-+1: :text-+1: :text-+1:

[wynnum1]

Where is everyone buying there oak for ageing? I got some barrel chunks made by essencia it was $30 for 500g

Reading this site THOROUGHLY not only saves you money but could potentially save your life. :handgestures-thumbupleft:

Fair go mate you know how many post are on this site. I have been asking the local hbs for dominoes but they haven't heard of them.

If your in Melbourne there are a lot of suppliers to the wine industry that may have what you want .

[Zak Griffin]

The 'search our site' button on the banner at the top is your first port of call :handgestures-thumbupleft:

[Knackerbag]

I understand you want people to do their own research l, I read through these threads daily trying to learn what I can. What's the point of a forum if ya can't have a chat and get different people's opinions. You can read and read and not absorb everything. You don't have to reply to the post

[Zak Griffin]

You're doing good mate, don't panic :handgestures-thumbupleft:

[Plumby]

:text-+1:

[Knackerbag]

I think I missed the boat when adding the yeast it was still to hot before going to bed so I added it in the morning below temp. It's been 2 days and no bubbles :mad: I think I'll have to start again. Do you guys mix your yeas in water before adding or just add the dry yeast straight to the fermenter?

[Doubleuj]

Did you lift the lid to check? Perhaps put your ear to the side of the fermenter and check for fizzing.
If nothing don't ditch the wash, either heat it up with an aquarium heater or heat pad/belt or rehydrate some more yeast and chuck it in.
I rehydrate yeast in a 5L jug with around 1L of warm water and a teaspoon of sugar.
Just watch it though, she likes to foam up....