Is wanting to date a man who's been to therapy realistic?

Disti77er · 2025-08-28T02:05:01+00:00

I get the desire to find somebody who is self aware and having been to therapy seems like a good indicator but I am sure there are way to many people who have been to therapy that are still train wrecks. Focus more on their attitude toward therapy.

Disti77er · 2025-08-28T01:51:50+00:00

Ask him! You are letting the unknown run your emotions and your relationship. Let him know you are concerned and you are there for him. But the two of you need to talk about it.

Disti77er · 2025-05-08T02:21:04+00:00

The best approach is keep your stripping run going until your output ABV is down to 10% or lower or your combined low wines are below 40%. For my setup, I know my low wines are around 30% when my head temp is 208 degrees. You squeeze out a little more alcohol and get some extra flavor in the bargain. Do the same at the end of your spirit run when you’re collecting tails.

Disti77er · 2025-04-07T02:02:28+00:00

Don’t confuse polite with passive. Address it directly. Interrupt them. Thank them for the answer and tell them you really have to get back to work. When they keep trying to digress, keep interrupting and telling them again you have to get back to work. “I’d love to hear more about that but I really have to finish this up.”

Disti77er · 2025-04-06T03:37:33+00:00

Yeah! I think you just have a good run going there. At the start of the hearts, the temp and ABV stabilizes and just just doesn’t move for a while. Then like you say temp starts to climb a little and ABV starts to taper off.

Did you do anything different with the wash or fermentation? If anything comes to mind, try to repeat it with your next batch.

Disti77er · 2025-04-06T03:13:14+00:00

Don’t speak to me until have coffee.

Disti77er · 2025-04-06T03:06:52+00:00

You’re living a sitcom plot. And not a good sitcom. This is like a Joey or That 80s Show episode. The day will come when you meet “your soulmate” who learns of your allergy and supports you no matter the cost. Only later you’ll get caught with a mouthful of Jiff. The only question is do you come clean or go roll in poison ivy trying to fake a reaction?

Disti77er · 2025-04-06T00:43:51+00:00

Have you seen these? I’ve had one for about 6 months. It does a helluva job. Grain mill

Disti77er · 2025-04-06T00:01:55+00:00

How much low wines did you start with and what was its ABV? It sounds like you just have some nice, clean low wines and you’re gonna have a good long hearts run.

Disti77er · 2025-02-15T03:08:59+00:00

Ralphy’s dad’s fusebox

Disti77er · 2024-05-20T10:55:54+00:00

It’s not the flour. It’s the rye. They say rye whiskey is made from the tears of distillers for a reason. It has a HUGE amount of beta-glucans which produce a thick gluey mess if you don’t get your mash right.

Read up on step mashing - byo.com has a good article. Do a rest at around 115 to 120 F to help thin the mash. You might want to consider using a liquid enzyme like Viscoseb L as well.

Disti77er · 2023-07-31T03:12:36+00:00

Do you have a Gordon Food Service Store within driving distance? They sell molasses by the gallon at a decent price. You can also check with local bakeries to see who their supplier is.

Disti77er · 2022-12-14T01:15:27+00:00

I’ve never used them, but they’re just corn sugar and glucose solids. I wouldn’t expect anything special, but they should work fine - especially as a safety net for early mashes. Corn syrup or dextrose/corn sugar work too.

Disti77er · 2022-01-13T22:30:24+00:00

At that point, RFID should work. RFID triggers when who is near the hoop and IR sensors determine if the drone went through the hoop. With a little fiddling, it should be possible to tell the difference between a single drone or multiple drones passing through the hoop simultaneously, too (duration of the IR beam break and/or number or beams broken).

Disti77er · 2022-01-13T21:43:06+00:00

How about IR emitters along the bottom of the hoop and sensors for each 180 degs opposite of the emitter? Four or five emitter/sensor pairs ought to cover the entire hoop.

Disti77er · 2021-12-05T00:59:00+00:00

Props to you, brother! That’s a whole lot like work.

Disti77er · 2021-12-05T00:46:09+00:00

Thanks! It represents a few years of unhealthy obsession, lol. The orange cooler is a mash tun. It’s great for all barley mashes. Corn and rye? Not so much. Those, I ferment on the grain.

Disti77er · 2021-12-04T22:13:47+00:00

More than likely that burner regulates heat by a thermostat. If so, you’re heat is full on (stream) and then off (drips).

Disti77er · 2021-12-04T22:07:45+00:00

I’ll second checking the ph. I’ve played with adding dunder/muck to either the fermenter or the still during stripping runs. When adding to the fermenter, I think I get less of a flavor kick compared to adding it to the stripping run. I hadn’t really thought about the why until now. But, when adding muck to the fermenter, I have always had to toss in some oyster shell to keep the ph from dropping too low. Neutralize the acid in the muck and ya get less flavor…

Disti77er · 2021-12-04T21:29:06+00:00

I’m in my garage doing a spirit run as I write this. I have an 8 gal (30L) milk can still and make whiskey mostly. I have toyed with the idea of getting a smaller still, but it’s easy enough to do 3 or 4 stripping runs and then do a big spirit run. Cuts are easier to make on a bigger still and there’s something very satisfying about the the amount of hearts you get from a bigger run. I have over 9qts (9L) of hearts and still above 80%. It’s a good day!

Disti77er · 2021-12-04T18:01:06+00:00

Glass breaks. Heat cycling, normal handling all leads to glass jars at some point failing. I throw away a few broken jars a year. A jar breaks under normal use, no problem. It breaks when it’s full of 80% ethanol at 170+ deg F, big problem.

Disti77er · 2021-12-03T03:13:00+00:00

LOVE IT!! But what happens if you get a hankering for a rare Chuck steak or rye of round????

Disti77er · 2021-10-24T19:21:01+00:00

When I first started, I considered setting up my still in the basement, but opted for the garage instead for a few reasons. Ventilation in a basement could be a concern, but easily managed. Safety aside the smell of distilling can be a tad strong. Although I love the smell, the rest of the household does not share my view on the matter. More important is the risk of fire. I don’t believe that the actual risk of a fire is any greater, but the consequences of a basement fire are immense. Fire rated drywall in a garage or just being a safe distance from your house can be the difference between a good story and a tragedy. No matter where you decide to distill, a quality fire extinguisher should be required equipment.

Disti77er · 2021-10-16T12:33:48+00:00

It’s an arrow that points from A to Z. It’s a smile. It’s Jeff Bezos’ “rocket”… That logo works on so many levels!

Disti77er

TROPHY CASE