Hi from Silverdale NSW

[Matt1976]

Hi everyone,

Great forum which I have found to be a great learning platform so far and I'm sure will continue to.

I've just come across to the dark side (grass was greener) from beer bottling and kegging. Have awlays wanted to try distilling and now Im here.

I have a 50lt beer keg converted to a 2400w boiler with a hand made copper reflux still on top, I use stainless scrubbers in the reflux tube.

Also started out with a 60l fermenter drum to save doing 2 seperate washes for the 50l boiler, I have started out with a basic sugar wash and will probably do a few more of these to get acquianted with the sport :smile: and find my base lines/working temps/water flows etc. for the still.

anyhow cheers and thanks for having me, I'll try my best to contribute where I can.

Matt.

[Doubleuj]

Gday Matt, got a pic of your still? We love pics around here :O)

[Professor Green]

Welcome to AD Matt.

:text-+1: on pictures!

Cheers,
Prof. Green.

[Matt1976]

Thanks Guys, I shall grab a few pics once I get it all set up again.

[Sam.]

Welcome here mate, your brewing knowledge will come in handy for distilling, just don’t have a heart attack over the lack of sanitation by most :laughing-rolling:

[Matt1976]

Hi Sam,

I have been very surprised by the lack of discussion around it, albeit as I'm learning its not as required. I can probably relax my cleaning/sterilising process a little.

[scythe]

There have been many discussions in the past, but all have been short lived as all the bacteria gets killed by the distilling process before we drink it.

[Sam.]

There have been many discussions in the past, but all have been short lived as all the bacteria gets killed by the distilling process before we drink it.

Exactly, all depends on flavour of the wash, not how it was brewed with no faults ;-)