[BlaznLow]

Hmmm thank you.
When I tried making my first mash maybe 2 months ago. We just used water from the hose. Used 1/4 cup of 110f water and stirred in the yeast. Let it sit for a few mins and then put it in the mash. I would think that water from the house would probably be cooler than 70f. I knew the first mash would be trial and error and all this info is a Huge help

[BlaznLow]

what is the wort chiller for richard? I don’t understand why you need it. Can’t you just put the mash from the pail to the still and fire up the grill?

[BlaznLow]

what is the wort chiller for richard? I don’t understand why you need it. Can’t you just put the mash from the pail to the still and fire up the grill?

[BlaznLow]

Once I have my final product made, I should be around 10% alcohol? I would like to be around 40% final. Maybe I won’t get that since this is an extremely rookie recipe.

I was reading a few old post in this. Richard mentioned about getting a Wort Chiller. Why do I need that?
Thanks! 😀

[BlaznLow]

Thoughts?

[BlaznLow]

Hey guys. I haven’t forgot about this. Thank you so much for the info. You have no idea how much it helps.
The mash that I’m hoping toget made this weekend is pretty basic for learning purposes.
4.5gal of water, 8lbs of sugar, one package of yeast and one can of welchs white grape fruit concentrate.

[BlaznLow]

Hey Richard.
Thank you for your knowledge. Its a huge help.
I did get a new lid. I actually do have an airlock which came with a stopper

Broil King:

Brewing/Beer Hydro:

Distilling/Spirit Hydro:

Does that seem right? I think I need to do some more detailed reading. Not sure when you use those two

[BlaznLow]

Perfect. Thank you!
How long does it take for you to get up to heat and to do a 5 gal or 10 gal run?

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