OK, another question lol. Since you love limestone branch, what is your opinion on their quarter cask spirits? Personally, have not tried the spirits out of them but everything else is pretty damn good.
Like most of us home hobbyists, I put the oak in the spirit vs spirit in the oak. I usually use heavy toasted oak spirals. However, the thought hit me to dry out a "spent" spiral, then torch it to get a char, and use it in conjunction with a new toasted spiral in a similar recipe white spirit as the "spent" spiral was used for. Thoughts? Also, I think Golden Promise malted barley is phenomenal for making an Irish Style whiskey. Cheers from PA!
Thanks again for taking the time to stay in touch and offer insight to this community. I always look forward to hearing what you have to say. I wish I had half your energy!
Thanks for the knowledge share. Here in France I age my wine brandies at 60° and slowly top up over time. All about adding complexity as the alcohol interacts with the wood differently at different proofs. Very interesting what you say about keeping volatility over time with brandies. Merci !
I run a single bubble plate reflux still and always re-run all heads and tails into the next run and get 100% conversion to hearts consistently. I never re-run 4 shots but always heads and tails. The re-heating, re-distilling converts these cuts in my opinion. I also only cur extremely clean hearts as nothing is ultimately lost. My $0.02!
Just a question about the set up with the onion with tapering cone. Should he flip the onion upside down to more replicate a traditional still shape? Hope I’m explaining this properly. If you do flip the onion upside down in this fashion, what effect would it have? Thanks, Alan you’re the best
Alan, great topic! Could you do another topic in more depth: abtention temperature. I use an air condenser and even in an air conditioned shop it’s hard to get the output of the condenser down to 70 degrees. I am considering a second chiller (small worm in an ice bath) to further cool the spirit after it comes out of the air cooled condenser so I can really control the abtention temperature without having to use a ton of chilled water. I live in Arizona and tap water can be 80 degrees in the summer. Is there value in this approach as far as the quality of the spirit? Thanks as always.
lol. No seriously. How long should the average run on a 15ish gal keg take. Both for a strip and for a spirit. Say with a 3inch diameter 36inch tall column shotgun condenser. Obviously Hypothetically
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OK, another question lol. Since you love limestone branch, what is your opinion on their quarter cask spirits? Personally, have not tried the spirits out of them but everything else is pretty damn good.
Like most of us home hobbyists, I put the oak in the spirit vs spirit in the oak. I usually use heavy toasted oak spirals. However, the thought hit me to dry out a "spent" spiral, then torch it to get a char, and use it in conjunction with a new toasted spiral in a similar recipe white spirit as the "spent" spiral was used for. Thoughts? Also, I think Golden Promise malted barley is phenomenal for making an Irish Style whiskey. Cheers from PA!
Thanks again for taking the time to stay in touch and offer insight to this community. I always look forward to hearing what you have to say. I wish I had half your energy!
Thanks for the knowledge share. Here in France I age my wine brandies at 60° and slowly top up over time. All about adding complexity as the alcohol interacts with the wood differently at different proofs. Very interesting what you say about keeping volatility over time with brandies.
Merci !
I run a single bubble plate reflux still and always re-run all heads and tails into the next run and get 100% conversion to hearts consistently. I never re-run 4 shots but always heads and tails. The re-heating, re-distilling converts these cuts in my opinion. I also only cur extremely clean hearts as nothing is ultimately lost. My $0.02!
Just a question about the set up with the onion with tapering cone. Should he flip the onion upside down to more replicate a traditional still shape? Hope I’m explaining this properly. If you do flip the onion upside down in this fashion, what effect would it have?
Thanks, Alan you’re the best
Alan, great topic! Could you do another topic in more depth: abtention temperature. I use an air condenser and even in an air conditioned shop it’s hard to get the output of the condenser down to 70 degrees. I am considering a second chiller (small worm in an ice bath) to further cool the spirit after it comes out of the air cooled condenser so I can really control the abtention temperature without having to use a ton of chilled water. I live in Arizona and tap water can be 80 degrees in the summer. Is there value in this approach as far as the quality of the spirit? Thanks as always.
Dang Man, who runs a keg still for 14 hrs? Maybe if it was a continuous setup
I see a lot of posts like that on social media.
15-16hrs? For a keg, What’s is normal for a strip run and what is normal for spirit run?
lol. No seriously. How long should the average run on a 15ish gal keg take. Both for a strip and for a spirit. Say with a 3inch diameter 36inch tall column shotgun condenser. Obviously Hypothetically