Brewer in Baulkham Hills, just bought a still
Posted: Fri Dec 29, 2023 10:15 am
Hi All,
I'm Jarrad, I'm 42 years old living in Baulkham Hills, NSW.
Strangely, I'm not a big spirits drinker but am known to enjoy a single malt whiskey or bourbon from time to time. I've been an all grain beer brewer for half my life and a founding member of the Hills Brewers Guild. I have been drawn to the process of making spirits for some time, many hours down YouTube spirals and browsing topics on this forum... so it is time to join the community and give it a try.
I've ordered a 35L alcoengine reflux bundle from kegland. After a cleaning/vinegar run, I'll do a simple sugar wash to get a feel for the still and get a neutral spirit for hop tinctures and the other benefits :happy-partydance: However, will move to all grain mashes and barrel aging ASAP. A friend of mine has an alcoengine pot still, so plan is to share the pot/reflux column where needed based on what we make.
When confident, I'm hoping to focus on targeting esters in my funky ferments (lacto/brett/kveik/pedio) and seeing how they come out after distillation.
Cheers!
I'm Jarrad, I'm 42 years old living in Baulkham Hills, NSW.
Strangely, I'm not a big spirits drinker but am known to enjoy a single malt whiskey or bourbon from time to time. I've been an all grain beer brewer for half my life and a founding member of the Hills Brewers Guild. I have been drawn to the process of making spirits for some time, many hours down YouTube spirals and browsing topics on this forum... so it is time to join the community and give it a try.
I've ordered a 35L alcoengine reflux bundle from kegland. After a cleaning/vinegar run, I'll do a simple sugar wash to get a feel for the still and get a neutral spirit for hop tinctures and the other benefits :happy-partydance: However, will move to all grain mashes and barrel aging ASAP. A friend of mine has an alcoengine pot still, so plan is to share the pot/reflux column where needed based on what we make.
When confident, I'm hoping to focus on targeting esters in my funky ferments (lacto/brett/kveik/pedio) and seeing how they come out after distillation.
Cheers!