[RickR]

I seem to not have good luck producing a high yield product (any ideas would be appreciated). The recipe did not state a specific gravity to start with. I used 2 packets of fleischmann’s bread yeast to 5 gallons of mash. Thank for you quick response and advice. I guess I will just have to keep trying and learning. But that’s what this is all about, right?

[RickR]

Thank you for your extremely quick response. I am still not to clear on the second part of my question. is one to assume that crushed barley is a malted barley. I thought a malted barley was a grain that has been sprouted and stopped, then crushed. How Can I be sure it has been sprouted. And now I will ask, is this really important that it has been sprouted?

Again thank you

[RickR]

thank you for the information

[RickR]

I was using 5lbs corn meal, 5lbs sugar, and 2packages of Fleischmann’s bread yeast in 5gals of water. Heating the first couple of gallons of water to about 90deg to activate the yeast I was concerned if the fermentation process will remain hot enough, or become to hot during the process.

[RickR]

Thank you. That’s exactly my thought as well.

[RickR]

Can anyone recommend an electric heating source for a 5 gallon pot still. about the size of a 5 gallon pail. I am not sure if the little 750 watt ones sold on amazon will get hot enough. Looking to see if anyone has experience with them.

[RickR]

Thank you for your input. That is pretty much what I thought. I would just like to use them for a reference and note taking to compare batches. But being a newbie, I was thinking that the thermometer in the cap would be a better location to help determine the cuts. My reason for thinking this is I have read that mash that has different alcohol content will boil at different temperatures and a mash temp of 174deg may or may not be a good rule for determining the good spirits. My thought is that if a thermometer is placed in the cap, a vapor reading of 174deg would be a more accurate method for making cuts. Just looking at the pro’s and con’s of both locations if I was to use one thermometer. Ideally I would like the 2 of them like you for my notes. I guess I am just second guessing myself until I gain more experience.

[RickR]

Thank you all for the information. I will let you know how the first runs go.

[RickR]

Okay. So can anyone tell me the Saftey concerns about running a lot still like this. Is there a concern about head pressure and should I worry about the potential of the cap blowing off. Or the thump keg exploding? Any advise would be appricaited. Thanks.

[RickR]

” title=”still”>

or this one

[RickR]

Well not sure if this will work but here it goes. finally got a picture to show

[RickR]

I’m not sure how to upload a pic here. The arm is approx 28″ long with the first part tapering from 1 1/2″ to 3/4″ in the first 14″. Then converts to 3/4″ pipe and drops right into the thump keg. Then the 1/2″ pipe leaves the thump keg to the 1/2″ worm. I suppose the still could be run without the keg with the use of a reducer.

[Author]

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