RuddyCrazy wrote:Just be ready to give ya still a bloody good clean after it as the hops will make a sticky mess :angry-banghead: and yes I did try it ONCE after a homebrew beer tasted like a fosters :laughing-rolling: and had to spend ages cleaning out my pot still.
Sam. wrote:Refrac is only good for gravity readings, not to give an ABV...
Dancing4dan wrote:Sam. wrote:Refrac is only good for gravity readings, not to give an ABV...
Using a Spirit Refratometer.
Sam. wrote:Dancing4dan wrote:Sam. wrote:Refrac is only good for gravity readings, not to give an ABV...
Using a Spirit Refratometer.
Well that will be good once it's distilled, the obscuration from everything else in the beer will not give you a proper reading.
Either way I really wouldn't bother distilling the beer personally...
JeremyF wrote:I assume the still cleaned out OK?
bluc wrote:if your sure it unhoped run it, you will get whisky. I have heard from numerous places that hopped whiskey is not great and not worth the effort..
BSC_Kilby wrote:bluc wrote:if your sure it unhoped run it, you will get whisky. I have heard from numerous places that hopped whiskey is not great and not worth the effort..
Depends on the style of beer. Darker beers are going to give you a much different spirit to an IPA or a hoppy pale. I've found stouts make particularly delicious spirits, but they're expensive ferments to be distilling compared to a dedicated whisky wash.
Wellsy wrote:Hello Matt
The simplistic answer is if you want high ABV neutral to add essences too, or to add botanicals too for gin etc, then reflux is the way to go on your spirit run. As part of the reflux process that gets the ABV high also strips out flavour.
If you want to keep the flavour then it is pot still mode on your spirit run.
Given you are starting with such a lovely base flavour it seems a shame to strip it back to the same output as a tomato paste wash but using a reflux spirit run. I would be using the pot still mode.
I hope that makes sense
McMoonshineMatt wrote:Wellsy wrote:Hello Matt
The simplistic answer is if you want high ABV neutral to add essences too, or to add botanicals too for gin etc, then reflux is the way to go on your spirit run. As part of the reflux process that gets the ABV high also strips out flavour.
If you want to keep the flavour then it is pot still mode on your spirit run.
Given you are starting with such a lovely base flavour it seems a shame to strip it back to the same output as a tomato paste wash but using a reflux spirit run. I would be using the pot still mode.
I hope that makes sense
Yeah mate cheers hey! I also watched a couple more vids, YouTube is a wonderful thing!!
But as I learnt with AG, nothing beats hands on experience. I will ferment that Stout but tell me Wellsy, if I was making beer I would use 1 satchel of yeast. Assuming I’m using US-04 would one be sufficient or more. I’m thinking with the added dextrose 1 satchel would stress trying to chew up that much sugar?
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