Doubleuj wrote:They'll be fine, there will be enough co2 left to displace any oxygen.
Would only be a problem if you left it open for months.
copperhead road wrote:Can anyone help with the first question in my post about the difference between using wheat and barley uncracked from produce store opposed to malted barley and cracked wheat. Is the only for better flavour as I only used stuff straight from the feed store. (Had no milling machine) :handgestures-thumbupleft:
EziTasting wrote:copperhead road wrote:Can anyone help with the first question in my post about the difference between using wheat and barley uncracked from produce store opposed to malted barley and cracked wheat. Is the only for better flavour as I only used stuff straight from the feed store. (Had no milling machine) :handgestures-thumbupleft:
I've not done this recipe but the addition of malted barley is (usually) for the sole purpose of converting the starches into sugars that the yeastybeasties can consume to make the alcohol! Kinda the purpose of the malted Barley. It does lend some flavour as well.... The wheat, as I understand it, is predominantly for flavouring...
SO to take out the Malted barley means you'd have to add in enzymes...
wait for it wrote:EziTasting wrote:copperhead road wrote:Can anyone help with the first question in my post about the difference between using wheat and barley uncracked from produce store opposed to malted barley and cracked wheat. Is the only for better flavour as I only used stuff straight from the feed store. (Had no milling machine) :handgestures-thumbupleft:
I've not done this recipe but the addition of malted barley is (usually) for the sole purpose of converting the starches into sugars that the yeastybeasties can consume to make the alcohol! Kinda the purpose of the malted Barley. It does lend some flavour as well.... The wheat, as I understand it, is predominantly for flavouring...
SO to take out the Malted barley means you'd have to add in enzymes...
This recipe doesnt use malted grains. it uses sugar and regular corn barley and wheat
copperhead road wrote:I seem to be getting different start Sg readings :think: following the recipe the same using the same quantity of sugar just up scaling the whole thing.
What is the standard sg starting range as per recipe for BWKO ?
Plumby wrote:You can but like you say it will strip most of the flavor out. More suited to a pot still or bubbler still.
Plumby wrote:Great idea, pot still is a great project to start with too. Especially if you haven't soldered b4, they also make great little striping stills for neutral alcohol.
I strip 50 litres of tpw straight into my reflux boiler, add feints of last run if I have any then water down to 40% or below with hot tap water and do my spirit run. If I start no later than 6:30am I'm usually finished both runs by 5pm then make my cuts the next arvo.
copperhead road wrote:Hi scottyd72, sorry I don't know how to post links, after reading some build threads lately I been thinking about trying my hand at a bit of soldering. I was thinking about getting one of these, not sure if it is the best thing but sure one of the DIY copper pros will be able to assist :think:
Thought it might help :handgestures-thumbupleft:
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