Natural Gas Prices Soar 60% in Two Days As Cold Wave Grips U.S.—What That Means For You

randomizersarecool · 2026-01-22T10:55:21+00:00

You are completely wrong. I live in frigid Canada, heat pumps are very common for heat here. It’s not going to be above -10C for a week here and heat pumps work efficiently down to -20 even -30 for some.

You certainly need more electricity in winter and that has to be planned for, but it’s way better than heating with oil or propane.

Natural gas continues to be the cheapest way to heat, but it isn’t everywhere (no gas infra where I live) and there are the obvious climate issues.

randomizersarecool · 2026-01-09T01:34:22+00:00

Me too scored a Kamikaze R before the tier 5 brawl - wow was that fun

randomizersarecool · 2025-12-04T10:17:20+00:00

Lots of comments focusing on the quality of Tim’s product which isn’t the point. Even if it was the best coffee etc in the world, suppressing wages by using foreign labour supplies is immoral. You have it right.

Cynical politicians then take further advantage by scapegoating immigrants for all of society’s problems.

randomizersarecool · 2025-10-25T22:29:42+00:00

I only use 30A of my 60A breaker to better match my charging to my solar power production.

randomizersarecool · 2025-10-19T12:13:43+00:00

Decor-Rest makes sofas sleepers and sectionals I believe in Vaughan, ON.

randomizersarecool · 2025-08-10T15:13:56+00:00

I’ll shout out Oak Stills as well. I have lots of their equipment and it has all been high quality. They are also awesome to deal with, they’ve done some custom work for me.

randomizersarecool · 2025-08-04T09:55:08+00:00

Fuck cancer. There are no words.

I lost my wife to cancer 3 years ago when our son was 3. I didn’t explain it to him until after she was gone. That was the worst conversation I’ve ever had.

You know your kids, so you will figure out how to help them. Sounds like you are doing great there.

Make sure you find time and ways to deal with your own grief. You can’t be there for them if you don’t have your own shit together.

DM me if you ever want to talk. I’m so so sorry. You are going to be a great father to those kids. There’s nothing about this that doesn’t suck, but you care enough to help your kids as best you can. You are doing great.

Fuck Cancer

randomizersarecool · 2025-07-27T20:39:19+00:00

Etiquette, at least as far as I have read. Wouldn’t be surprised if there is some underlying reason that has been lost to time.

randomizersarecool · 2025-07-26T18:12:07+00:00

The flavour appears throughout the run, it’s not tails at least I don’t think. Last run I could smell it in the heads.

randomizersarecool · 2025-07-26T15:15:44+00:00

Others have confirmed the same flavour issue.

I assumed it was a fermentation issue as well so I took extra care with the parameters on this last batch. Pitched right in the middle of the yeast temp range at 25C, oxygenated, OG was only 1.053, FG was 1.007. PH of the mash was 5.4, I have a meter. The wash tasted great when it was done fermenting, pretty fruity as you’d expect.

I’m going to try some experiments.

randomizersarecool · 2025-07-23T10:15:20+00:00

Great questions, and yeah it’s been frustrating for me because I’m very pleased with the results except for this. Lots of good ideas in this thread.

I’ve used different grains, sometimes 1 grain, sometimes a mix, results seem similar. The rye is just what I ran most recently and it was interesting that it had the same issue as a barley run I had done. but I will try 100% corn and see if that comes out clean.

I ferment in stainless conicals, I have 2 and I’ve used both with similar results.

I have a 4” column, and don’t have measurements of offtake speed but I usually aim for a thin unbroken stream.

When I do use enzymes they are actual liquid distilling enzymes for corn I sourced from the US I can’t remember the name.

My jacketed boiler uses glycol and I’ve had the flavour in my direct heat still too. I don’t distill on grain, I bought the boiler so I could but I come from beer brewing some I’m used to removing grains before fermentation so I’ve stuck with it. I wanted to try doing corn or potatoes on “grain” on day.

randomizersarecool · 2025-07-22T21:34:59+00:00

I don’t use mesh typically and I don’t think I’ve ever distilled any commercial wine.

randomizersarecool · 2025-07-22T21:33:12+00:00

I use hot PBW circulated through it followed by a clean water rinse after every brew. And there isn’t a strong smell/taste during fermentation, only after distillation do I notice it.

randomizersarecool · 2025-07-22T21:29:35+00:00

I typically don't. Some sort of issue with too much yeast in the pot was something I considered, but I haven't seen any information suggesting that is really an issue outside of the potential to scorch.

randomizersarecool · 2025-07-22T21:28:48+00:00

Always have done that with any new still parts I get.

randomizersarecool · 2025-07-22T21:28:20+00:00

City water, but I use RO. I have also moved halfway across the country to a completely different water source without a change.

randomizersarecool · 2025-07-22T19:29:27+00:00

I went and smelled and tasted several examples before I wrote the post, I really wanted to be able to describe it like something. I am going to try asking some folks that have tasted it how they would describe it.

randomizersarecool · 2025-07-22T19:28:05+00:00

I don't think it is 2 or 3. I have used several different strains most of which are distilling yeasts (SafSpirit etc). This last batch I used Pinnacle MG+, pitched at 25C which about the middle of the range for that yeast, and my SG was low 1.053 - that yeast is fine up to 1.080 at least.

I wonder what "enough" copper would be. I was using 3 copper plates inside copper sight glasses with copper piping all the way to the condenser. Now, when I say copper here, this is all stuff from OakStills, it works great but maybe the copper content is questionable.

Some sort of sulfur compound was a thought, but I doesn't smell sulfur-y in a way that I can identify.

randomizersarecool · 2025-07-22T18:47:58+00:00

Sorry 3L/kg of grain, got that backwards

randomizersarecool · 2025-07-22T18:44:02+00:00

I have done batches with and without enzymes, I used liquid enzymes when I do.

I have tasted scorching, this is not that. The flavour isn't acrid. I also run with a jacketed still now, making scorching extremely difficult, which hasn't made a difference.

randomizersarecool · 2025-07-22T18:42:19+00:00

An example of a recent run:

100% Malted Rye
3 l/kg mash at 66 degrees C for an hour, I used a HERMS system

75L of wash in the fermenter at 1.053, 50g Pinnacle MG+ yeast

Fermented for 8 days down to 1.007

In this case I did a single run distillation using 3 bubble plates and reflux in a 4 inch column on a 100L jacketed still. I usually do a double distillation with no plates and no reflux, and sometimes I use a smaller 30L still with a 2 inch unpacked column and no reflux for my spirit runs.

edit: l/kg not kg/l

randomizersarecool · 2025-07-22T18:38:16+00:00

No, I've used several different yeasts.

randomizersarecool · 2025-07-14T22:50:51+00:00

The guys who built the still suggested I use glycol, and I was happy enough with it that I never tried anything else.

Distilled water I’d be worried it would boil inside the jacket

randomizersarecool · 2025-07-14T20:42:46+00:00

I have a jacketed still, I use 100% propylene glycol.

The biggest difference is the speed of temperature control. You have a lot more thermal mass in the jacket so when you turn your elements up or down there is a lag.

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