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Newbie from Australia

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Newbie from Australia

Postby vk7tpg » Tue Jun 12, 2018 1:05 am

Hi all,
Been a loner for last six years using an off the shelf Reflux still producing neutral. Dextrose turbo yeast and a straight distilling run.
Moving onto AG whisky using a 4 inch 4 bubble plate still on a 50L keg.
vk7tpg
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Re: Newbie from Australia

Postby Saltbush Bill » Tue Jun 12, 2018 4:31 am

Welcome aboard VK your in for a steep learning curve I think, its a big step up from using turbo to doing all grain mashes.
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Re: Newbie from Australia

Postby Copperhead road » Tue Jun 12, 2018 5:06 am

Welcome in VK, what part of the country are ya from.... Brisvegas Lad here!
might pay to do a couple of UJ sour mash sugar heads while you are learning how to drive a plated column.
I found jumping from a potstill to a plated column took a bit of getting used to. I found for a while I was stripping to much flavour away until you get up to speed with it. Just my opinion and I am still learning.....

I progressed from generation sugar head whiskey to thin mashing and fermenting on the grain, (basically a sugar bumped AG)
Are you building or buying your flute?
my pet is a CCSC copper flute, I feed it corn and it pisses likker like a pony....
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Re: Newbie from Australia

Postby Tdick » Tue Jun 12, 2018 12:39 pm

vk7tpg wrote:Hi all,
Been a loner for last six years using an off the shelf Reflux still producing neutral. Dextrose turbo yeast and a straight distilling run.
Moving onto AG whisky using a 4 inch 4 bubble plate still on a 50L keg.
vk7tpg

Welcome Sir,
I'm from "Down There, Up Here" aka Deep South, USA.
Lots of AG in Proven Recipes below.
Enjoy.
:mg:
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Re: Newbie from Australia

Postby vk7tpg » Tue Jun 12, 2018 4:55 pm

I am from Tassie. I realize that I have a steep learning curve and am working on it over the next few months.
Coming to terms with what does what as far as output is concerned. Enjoying the challenge!
Am sifting through recipes but I am a purist at heart so I will look at those that are AG only .
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Re: Newbie from Australia

Postby dutchmancreek » Tue Jun 12, 2018 5:13 pm

My suggestion is to start out on UJSM Whiskey. Good way to learn cuts and aging. Going to All Grain is a big step. You can make some very good whiskey with UJSM, and might stick with it.
(Designated as ne'er do well)

"we deal in lead, friend"

Whiskey River take my mind


----------------------------
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Re: Newbie from Australia

Postby Pa_bon » Tue Jun 12, 2018 6:41 pm

+1 Dutch
Overhead the albatross
Hangs motionless upon the air
And deep beneath the rolling waves
In labyrinths of coral caves
An echo of a distant time
Comes willowing across the sand
And everything is green and submarine

Pink Floyd
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Re: Newbie from Australia

Postby Copperhead road » Tue Jun 12, 2018 8:18 pm

Pa_bon wrote:+1 Dutch

+ 2 Dutchy
Some good advice right there my bro! :beer:
my pet is a CCSC copper flute, I feed it corn and it pisses likker like a pony....
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Location: Brisvegas

Re: Newbie from Australia

Postby dutchmancreek » Wed Jun 13, 2018 5:13 pm

If you start on all grain, get some of Pint’s enzymes and watch his video. That will make it a lot easier...a whole lot easier.
10E44133-886C-4509-A24D-931CF3264CA8.jpeg
(Designated as ne'er do well)

"we deal in lead, friend"

Whiskey River take my mind


----------------------------
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Re: Newbie from Australia

Postby Zymurgy Bob » Wed Jun 13, 2018 10:13 pm

dutchmancreek wrote:If you start on all grain, get some of Pint’s enzymes and watch his video. That will make it a lot easier...a whole lot easier.
10E44133-886C-4509-A24D-931CF3264CA8.jpeg

Absolutely positively right on! Especially for non barley malt allgrain.
Zymurgy Bob, a simple potstiller http://www.kelleybarts.com/zymurgy-bob- ... e-spirits/

You can make whisky in a reflux still, you can make vodka in a potstill,
and you can eat chicken noodle soup with a crescent wrench. But...
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Re: Newbie from Australia

Postby Copperhead road » Thu Jun 14, 2018 6:26 am

Zymurgy Bob wrote:
dutchmancreek wrote:If you start on all grain, get some of Pint’s enzymes and watch his video. That will make it a lot easier...a whole lot easier.
10E44133-886C-4509-A24D-931CF3264CA8.jpeg

Absolutely positively right on! Especially for non barley malt allgrain.

Where is pintoshines video posted :roll:

BTW nice tee shirt Dutchy :8)
my pet is a CCSC copper flute, I feed it corn and it pisses likker like a pony....
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Copperhead road
 
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Re: Newbie from Australia

Postby dutchmancreek » Thu Jun 14, 2018 10:53 am

For Pint’s video, look for “Mashing 100% corn on an open flame” in the “Teach Us” section. It’s also on YouTube.
(Designated as ne'er do well)

"we deal in lead, friend"

Whiskey River take my mind


----------------------------
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Re: Newbie from Australia

Postby punkin » Thu Jun 14, 2018 1:42 pm

Image

Identified Shit Stirrer, upgraded to sociopath.

To the fashionable nationalists



http://www.stilldragon.com.au for all your distilling needs in Australia and New Zealand
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Re: Newbie from Australia

Postby Copperhead road » Thu Jun 14, 2018 3:55 pm

punkin wrote:http://www.artisan-distiller.net/phpBB3/viewtopic.php?f=11&t=8516

Thanx Punkin :wink:
my pet is a CCSC copper flute, I feed it corn and it pisses likker like a pony....
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Re: Newbie from Australia

Postby vk7tpg » Wed Jun 20, 2018 6:06 pm

I would like some opinions on my last few mashing sessions.
I used 7.5kg of malted export pilsner. mashed with 22L of water and then sparged with 8L water at 75C.
The result was 25L of liquid into the fermenter at 1.060. Is this a reasonable yield?
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