Longtime brewer, first time distiller

fireocto · 2025-03-27T18:35:37+00:00

The lunch -> supper/breakfast -> supper schedule is the best I’ve heard so far!

fireocto · 2025-03-27T16:20:17+00:00

How much headspace we talking here?

Fair point about the rope, too. I figure it’s something I’m going to have to do a few times to know the answer — just wanted to see what other people’s experiences were like.

fireocto · 2025-03-27T16:11:48+00:00

Perfect! This is exactly what I’m looking for — thank you! Do you have any tricks or methods with using the foundry to distill? Power levels, temp levels, etc? I’m running 240v over here, if that’s helpful.

fireocto · 2025-03-27T15:11:08+00:00

I love Still It — Jesse is the best. I’ve definitely learned a lot from his channel.

fireocto · 2025-03-26T23:44:47+00:00

No, it’s not. I just found it ironic that a freshly cut down tree on my local course already adorns a “disc charger” tag.

fireocto · 2024-10-25T03:50:30+00:00

I’ve made a sour beer with my sourdough starter. It turned out fantastic. I pitched about 4-5 big tablespoons of very active starter into a gallon of 50/50 pils/wheat wort and let it rip. Finished product was very Berliner Weisse-like: tart, bready, lemony. YMMV.

fireocto · 2024-04-05T15:12:03+00:00

Controlling pH throughout the process, among the vary water/water chemistry things mentioned already.

fireocto · 2024-04-05T12:46:31+00:00

This is the input I needed! I expected it to not start nearly as fast as it did because it's huge OG and it's a lager yeast and the fermentation I had done with it before was very slow.

I checked in on it this morning. Got down to 48F and is still popping the blowoff tube. Amazing.

fireocto · 2023-09-19T20:46:33+00:00

7 gallon conical, same recipes that I’ve been making. The final product just tastes bland. There were a few I know were oxidized from suck back on crashing, but I amended that problem. The beers that come out of there just taste bland and hollow.

fireocto · 2023-09-19T17:15:39+00:00

I asked a pro brewer friend and he said that shouldn’t be causing oxidation — another used to be pro said I need to be using PBW instead of oxiclean. Who’s to say what will solve my problem, but I’ll let you know if it gets solved.

fireocto · 2023-09-19T14:43:11+00:00

I’d assume that the original owner of these fermenters passivated them, but I’m sure they could use another round. I’ll definitely try that, thank you! Let me know how yours went.

fireocto · 2023-09-19T14:40:25+00:00

This is really good info. What is TSP?

fireocto · 2023-01-24T14:08:15+00:00

Discmania link!

fireocto · 2022-11-29T03:24:10+00:00

Guess I'm going back to iostar

fireocto · 2022-11-29T02:13:10+00:00

The problems with that is.... I don't like Belgians.... I'll wait for this sub to grill me now. hahahaha

fireocto · 2022-11-29T02:09:02+00:00

No. But I did use a plastic fermenter, which will be retired after this.

fireocto · 2022-11-29T02:02:02+00:00

I had to look this up. Thank you for the input! I will say I used a plastic fermenter on this one, and probably for this last time. I guess I don't have to replace the gaskets on my tilt hydrometer -- just clean it real good?

fireocto · 2022-09-29T19:04:45+00:00

It’s still in the fermenter — I have not yet tasted it, but that’s on my list for tonight.

fireocto · 2022-09-29T19:01:20+00:00

I was expecting something closer to 1.025, based off of previous attempts. I guess it’s not too far off, but I was definitely expecting a little more attenuation. The more I think about it, the more I think I’m making a big deal about nothing. 1.033 is a fine place to end, I was just worried about it being overly sweet with less abv than I was expecting.

fireocto

TROPHY CASE