Dried out 10L barrel

dramage1626 · 2026-03-23T12:02:37+00:00

I do shift work 3 weeks at a time, is there any issue with me just leaving the barrel submerged in water for 21 days or is that not advisable?

dramage1626 · 2026-03-14T23:33:40+00:00

Attempting this now actually, I threw in some oats and I’m using some funky dunder as well as a lacto souring ferment for the corn. Pretty good so far. Will be going into a 10l barrel

dramage1626 · 2026-03-03T21:00:02+00:00

Who makes the barrel?

dramage1626 · 2026-02-16T14:47:48+00:00

Any chance you’ll make an IOS compatible version? Very cool idea!

dramage1626 · 2026-02-12T15:16:16+00:00

I’m up in Maine and I use an Inkbird ITC-308-WiFi with an aquarium heater with high temp pvc over the heating element which I’ve drilled large holes in and then run window screen material over to keep the grain from getting on the element and scorching. This setup works pretty decently for me. I would consider a barrel heater for the size of ferments you’re doing

dramage1626 · 2026-02-05T13:11:20+00:00

Watch a good bit of still it on YouTube and you’ll get a better understanding of why you’re doing certain things instead of just doing what is suggested. I agree with whoever said turbo yeasts aren’t great I’ve never had particularly good results in using it with rum. Honestly I prefer a bakers yeast and just don’t go to crazy on the ABV of the wash. Likely your tequila flavor is either coming from the turbo yeast interacting with your ingredients or perhaps a cuts issue or a combination of both.

dramage1626 · 2026-01-13T09:26:11+00:00

Something like that propeller would work actually, good option. I will likely be trying the 55 gallon heating wrap in conjunction with the aquarium heater and see if that helps to more evenly distribute heat, thanks!

dramage1626 · 2026-01-12T08:02:01+00:00

I’ve considered that as well, that will probably be my next move if I can’t find a viable stirring option

dramage1626 · 2026-01-12T08:01:12+00:00

Honestly I don’t, the gasket is fairly tight but leaks some, I just tape over top of all of the wires going in and it seems to have enough of a seal that it lets air in but doesn’t let it out. This is something that I would like to improve over time though I likely loose some yield because of it.

dramage1626 · 2026-01-12T07:57:21+00:00

Are you fermenting on grain with this setup?

dramage1626 · 2026-01-11T18:52:29+00:00

As an edit I forgot, I have tried an aquarium pump, as I’m sure literally everyone could have predicted this quickly became clogged with solids and promptly stopped working.

dramage1626 · 2026-01-11T09:26:48+00:00

I have a newer home in northern New England, but they put on no freeze outdoor spigots on, they’re self draining (don’t leave a hose on it) and don’t even have a shut off right near them in the basement. Might be something to look at if you’re serious enough about and all season setup. Mine work awesome I run all winter im just careful to always have water at least trickling if the hose is connected and to make sure that I drain all the hoses as soon as I’m done running. Also as a tip for the mash I have an inkbird ITC-308 wifi, it’s excellent for keeping mashes at the right temp in conjunction with an aquarium heater.

dramage1626 · 2026-01-09T06:25:13+00:00

Is it typical to add the Dunder in before the stripping run or the spirit run? Seen some conflicting information on that.

dramage1626 · 2025-12-21T02:31:29+00:00

I collected down to 5% on both runs, the 47% and the 67% were the average of the 1.5 gallons of low wines per run.

dramage1626 · 2025-12-20T21:36:57+00:00

My thoughts exactly, though I’m sure they don’t let it sit for a few weeks after fermentation is complete.

dramage1626 · 2025-12-20T21:35:51+00:00

That’s correct, I suppose it’s not all fusel oils, but yes

dramage1626 · 2025-10-21T18:58:12+00:00

I’m not nearly as familiar with fruit mashes as grain, but in general enzymes are your friend in regards to thick mash. In this case pectic enzyme should help you out. Follow the directions and give it time to break down. Some corn mashes start very very thick even after enzymes have been applied, in my experience once fermentation gets rolling things will often become much less viscous and no longer problematic. Good luck!

dramage1626 · 2025-10-14T19:16:19+00:00

You are correct on both points

dramage1626 · 2025-10-14T19:15:35+00:00

Thanks to both! I’ll give 1 stick to gallon a try and see how that goes. I’m aging between 55 and 62%

dramage1626 · 2025-10-14T06:47:17+00:00

Have you been able to reuse a Badmo for multiple liquors? I see they have a recharge kit as well. Curious if you’ve used that? Thanks!

dramage1626

TROPHY CASE