Single runs/ Hybrid still

[bt1]

Howdy,

Posted this one earlier as Longknife was after some info...thought might be of use to those deciding on a still/process.

Bloke,

A bit of info as requested.

Hybrid Pot
Why a hybrid in the first place….Cos it’s simple, easy to use, fairly fast and avoids the complexity of thumpers reflux balls etc. It’s very frugal on time as each run=a finished bourbon as I single run.

I’ve tried several hybrid designs mainly column height changes some not so successful but have settled on a design I've used for a few years now. A hybrid is nothing flash it's just a pot head with a long coil to improve reflux. I've found over time:
1 Too short a column and the burner will over power the coil and reflux is minimal at best. I call <600mm too short for a 3 ring burner even when run as 2 ring . Settled on 3 ring to get a balance between heating times and run temp control. I now use this puppy now but it’s overkill really, but fast heat time for a 50lt keg.
http://www.beerbelly.com.au/images/mongo23.gif
2 Too tall and it will take better than a 3 ring burner to power it(especially if outside in winter) but gas cost too high for my liking...I call >850mm too tall.
I get roughly 4+ single runs from an 8.5kg gas bottle which I reckon is fair.

Coil/ placement
Tried several coils some like the cold finger type with double helix ¼” with ½ inner produced too much cooling and even at low flows with a pond pump using a waste gate induced too much reflux, produced a nice high abv so low 90’s abv but output was slow as <1.25lt/hr.
Current coil is a simple double helix std coil but its long ~ish at 25cm. The length seems to give you the “control” over abv range when matched to a pot height of about 680mm- 700mm i.e. it adds about 12 -14 abv pts and puts your start in the low 90’s abv (temp corrected btw) and allows you to target an abv you prefer. I target 80abv as it seems a good balance of run speed/output >=2.2lt/hr and flavour from grain based sugar washes generally.
Coil has the inner gap and gap between out coil and 2” column wall wrapped in stretched out SS scrubbers.
Coil is placed just before the 90 degree elbow heads off to a horizontal reducing Lyne arm. So picture one of McStill’s pot heads with a coil brazed in it before the elbow. Simple!

Process
Started like we all do making plenty of cuts but its simplified these days based on being generous with cuts. Only two cuts, 1 for foreshots and early heads and that’s a fair bit cos it re used to run an ethanol heater so don’t consider it a loss. I run down to 4.2lt at 80 abv when I’ve generally had enough and fanging for beer. Some would consider it wasteful but realistically I never have to worry about tails, blending, cuts what ever.
Air for a week, spring water down to 65 abv, in goes timber, black pepper corns, vanilla beans if keen. Let it sit for a few weeks in open 5lt jar with coffee filter on top for just.
Close lid, let it sit until out of jars then tip into a 20lt or 50Lt SS keg, reduce timber let it age.

Seasonal change
In winter I use Saflarger yeasts which work out to about 4+ weeks at house spare room temp. The beer gurus would use a Fridgemate or Tempmate but I’ve never bothered as ambient seems to be spot on for Larger yeasts (also reduces cost of power C/F hot fast brews in winter)
In summer/Spring use specialist or general yeast with aquarium heaters to absolutely manipulate temp so I can choose either a 1week or 2 week ferment.

Done… simple, quick and easy.

Cheers
bt1

[Stephen]

Brilliant write up. Im sold on the idea! Looks like I'm off to bunno's & Reece's when i get back in.

If I can use your consulting service for a tick. What if I made up a double helix coil out of 1/4 inch around 250 mm long. And placed it just below the 45 bend. Is that bout right for what your saying?

[bt1]

I reckon it would be fine. You have an extended inclined lyne arm which is all good for increasing abv. I spotted this one when you first posted if you recall...its a shoe in.

Just a tip, have a ball valve to the coil so you can regulate flow..more flow to coil=greater reflux , abv increase...you might find your pushing real high abv's at the expense of flavour and need to slow it down a tad.

cheers
bt1

[R-sole]

You can do the same thing as an easier build by wrapping some coils of 1'2" or smaller round the outside of the column as a precondensor.
Requires very little flow to generate reflux.

[Stephen]

Sweet. And you rolled stretched out ss scrubbers between the inner and outer coil and between the coil and wall?

[bt1]

yep,

you got it perfect..reasoning being helps reflux/spreads the temp drop with metal contact with coil...it's not a tight packed arrangment fairly loose...offers only barely detectable differnence in resistance as tested by the very subjective blow in it test ... :-D

cheers
bt1

[Stephen]

Awesome. Cheers for the advice. That will be next weeks challenge.

[MacStill]

pics?

[Stephen]

Yep. Will post a couple pics.

[MacStill]

Yep. Will post a couple pics.

Not you lump head :teasing-tease: :laughing-rolling: :teasing-tease:

I wanna see bt1's rig ;-)

[Stephen]

Ha ha.. Oh

[bt1]

weeeeeeeeeeeeeell,

that would involve me demostrating i have few metal work skills of any reasonable level, which I'll freely admit, and some degree of embarrasement to me.

let's say it demonstrates a rough aussie charm, has about 200gm of unwanted or needed braze, but i love it all the same...it doesn't know its fugly and i ain't tellin it.

bt1

[Stephen]

Don't worry about the welds mate. So long as they hold. We all had a metal shittin pet cocky at some stage. Mine still drops by now and then.

[crow]

Yes bt1 been wanting to see this hybrid thing for awhile , suggested a pic might be nice 2 months ago :teasing-tease:

[Stephen]

You use saflarger yeast. How do you find it affects final flavor. I been thinking bout a longer running gentle yeast at a lower temp might let the wash for want of a better word to 'age' and balance out and develop the flavors. Wondering if you were thinking along the same line by using it.

[bt1]

Bloke,

The beer gurus would say a larger yeast would produce less esters and a finer flavour. Local/Euro largers are fine examples.

About the only comments i could make is it seems to emphasise the grain flavours. It wouldn't be as dramatic as say 20% different, but it's noticable when airing, pre timbering. It certainly clears faster and is a cleaner wash to rack.
It's main asset is no power cost, keeps you in the game in winter and ideal for spare fermenters with reduced effort you can time to suit yourself. Consider using a larger fermenter like a ex pickle drum 80lt cos you don't have to heat it.

Has a small temp range you can manipulate (9 - 15c generally) but that would require some fairly tech temp controllers like previously mentioned Tempmate or Fridgemate. I just use a spare room which seems to suit about 4+ weeks. I'd estimate at about 8 - 10c mid winter.

Hope it helps!

cheers
bt1

[Stephen]

Sweet that suits me with doing FIFO. Won't need the missus checking the temps every day. Plus if it improves the flavor, sounds like it kicks all the goals.

Cheers

[Kimbo]

Yes bt1 been wanting to see this hybrid thing for awhile , suggested a pic might be nice 2 months ago :teasing-tease:

if there's no pics, it doesnt exist ;-)

[bt1]

Don't make me post..i admit my metal work skills..specially the lack of heat (using mapp) is a real sore spot...

btw I've never found a fugly build to effect flavour!

In vest ur efforts in yeast and grain bills I reckon....

bt1

[crow]

Post post post post post c'mon dude can't be worst that my left over bathroom fittings that look like they were stuck together with dick snot painted copper