 Rank: Advanced Member Groups: Registered
Joined: 7/14/2012(UTC)
Posts: 217
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In a 5 gal batch i used 2.5 corn meal and 6 lb sugar. I screwed up some where and it never did work very hard, but It came out good. I have a 12 qt pot still I made with a 2' column and a 2' condenser assy. I threw away alot in the heads and tails because It was my first run and I wasn't too sure. I ended up with a pint of 80 proof. The next morn I therw it back in to 1.5 gal of mash and ended up with about 3/4 pint of 110 proof. I drank it in about an hour and a half.......lol Thas when I decided I needed a bigger fermenter. lmao
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Rank: Advanced Member Groups: Registered
Joined: 5/16/2012(UTC)
Posts: 354
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with something that size man i just do a few strip runs save up the spirit and re run it all then make cuts
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Rank: Advanced Member Groups: Registered
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Posts: 217
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Makes sense TexasWW. What about ambi temp required for 25 gal......do you think I am Ok?
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Rank: Advanced Member Groups: Registered
Joined: 5/16/2012(UTC)
Posts: 354
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if u get to worried warp ur fermeter in a bukcet
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 Rank: Junior Member Groups: Registered
Joined: 3/31/2012(UTC)
Posts: 109
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"Wow you miss a day here you miss a lot!
I have been using the bakers yeast for most all the runs, I do not get that buttery undertone that most like. I get the tequila undertone.
Most of the yeast runs have had a SG of 1.10 or higher and most have never run down to a FG of 1.0 most higher than that. I use molasses in most runs and as I understand it won't ferment down to 1.0 or less.
I have been averaging 12.9% on 1 TBS per gallon yeast. Some off smell/taste
I tried pitching bakers yeast 1 TBS per gallon + 1 packet of EC-1118 this raised to about 13.7% with a little better smell/taste.
I would like to try distillers yeast. Many here and there seem to like it."
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 Rank: Newbie Groups: Registered
Joined: 7/7/2012(UTC)
Posts: 5
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Bigwheel started this thread talking of a stuck ferment, I think I am in the same boat. I have 15 gallons with 18lbs sugar, 1 qt corn syrup, 2 cans of tomato past and 2 beano's crushed and desolved. Day 3 The mash is fizzing but very mild as compared to my previous ferments. It resembles a coke after being poured, not while being poured but after. It smells good, and if I get my ear close enough to it I can hear it sizzle. But not foaming up like usual. This is my first time useing the beano, so is this a normal slow ferment? or should I add more yeast. I am useing bakers and put in about 1/3 cup.
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Rank: Advanced Member Groups: Registered
Joined: 5/16/2012(UTC)
Posts: 354
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i may be worng but that sound like to much yeast. hey bnk is this a repice u got or came up with sound like a little to much of stuff. im not sure how much the cron syrup beings but with out ur wash is just about 8.8%abv
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Rank: Advanced Member Groups: Registered
Joined: 7/14/2012(UTC)
Posts: 217
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I'm pretty new BNK but I just finished a batch that sounds just like yours. Mine never did really take off just fizzed. After 7 days still a slight fizz I decided to go ahead and run it because it was bitter not sweet. It came out fine, got some good spirits out of it........Just let it do it's thing. Good luck. 
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Rank: Guest
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Joined: 2/10/2002(UTC)
Posts: 5,254
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Triple dittos from here. Last time I used bread yeast it rollicked hard and heavy for a short bit then went into the sizzle phase then kaput. Made good hooch. Seems like the distillers yeast pulled that trick a few times too and also came out good. Its really hard to mess it up too bad I think. Unless...a person uses tomato sauce instead of paste..dont never even think about it...and watch that backset. That stuff can be deadly to a ferment if used gluttonously. I figgered that one out the hard way too..lol.
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Rank: Newbie Groups: Registered
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Posts: 5
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I used the paste BW, as far as the corn syrup, thought I'd try it to change things up. I'll give it a couple more days and start over. I usually use about 2 pounds of pure corn meal, 6 pounds of sugar and a couple table spoons of yeast. Matter of fact I've got that one going too. It's bubbleing its arse off for the past 6 days. If it don't start screaming soon, I'll start over. No big deal. I don't have a brew store in my area, closest one over a hundred miles away. Guess I'll have to mail order some and try it. I've used the bakers because it's in all the grocery stores. Thanks for the info guys.
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Rank: Advanced Member Groups: Registered
Joined: 7/14/2012(UTC)
Posts: 217
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Tell ya'll what I just did! Started a 5 gal bucket with 8lbs sugar, 3 lbs of corn meal (no Paste) 4 packets of flieshmanns highly activ yeast and (didn't look at it once for 7 days) Just spent the last 6 hours running it through a 12 qt pot. I ended up with over a qt of some of the best damn 106 proof whiskey I have had. Also ended up with about a qt of pretty damn good 85 proof and a good amount of 45 proof Tails. I liked it so well I drank about a 1/3 of the 106 and chucked some ic cubes in it and I am sitting here sipping and got one really nice (kick ass) mellow buzz. I will be multiplying this one!!!!!!!!
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Rank: Advanced Member Groups: Registered
Joined: 7/14/2012(UTC)
Posts: 217
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Opps, I forgot......I added the tails from my last run too!!!! 
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Rank: Advanced Member Groups: Registered
Joined: 7/14/2012(UTC)
Posts: 217
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I just noticed I put qt's in my post, not quarts pints..........pt's  :
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Rank: Newbie Groups: Registered
Joined: 7/7/2012(UTC)
Posts: 5
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" Originally Posted by: bigwheel  Triple dittos from here. Last time I used bread yeast it rollicked hard and heavy for a short bit then went into the sizzle phase then kaput. Made good hooch. Seems like the distillers yeast pulled that trick a few times too and also came out good. Its really hard to mess it up too bad I think. [COLOR=""Red""]Unless...a person uses tomato sauce instead of paste..dont never even think about it...and watch that backset.[/COLOR] That stuff can be deadly to a ferment if used gluttonously. I figgered that one out the hard way too..lol. Does the sauce have preservatives that kills the yeast or just leaves lots of fusels? After looking for the paste in the cupboard and not locating any, I grabbed a couple of cans of sauce, the she dog noticed the sauce out and told me where the paste was located.(Sometimes shes worth the trouble) But, I almost used the sauce. So explain why I wouldn't want the sauce in the mix. I appreciate your comments on this as sometimes, being so rual, I use what I can find when I just gotta mix sumtin up. Even thought about using jalapeno's, just haven't done it yet. I know there are some plants (elerberry for 1) that you don't want any green berries or twigs due to toxins found in them."
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Rank: Guest
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Joined: 2/10/2002(UTC)
Posts: 5,254
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Big puzzler for me too on the difference twixt the paste and sauce. Wished I knew. Just know sauce do not work. I am rural too..thats why I tried using it. Just dawned on me on the sauce run..it only made about a quart of keepers and was real super heavy on the tails. May have been the fusel oil thing.
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Rank: Junior Member Groups: Registered
Joined: 3/31/2012(UTC)
Posts: 109
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"I happened to be at the local brew store...the only one within fifty miles, getting sanitizer, brush, and rubber bungs for the carboys. I happened to ask about distillers yeast as they have moved things around quite a bit. He pointed me in the direction of the turbos. I asked if they had Distillers Active Dry Yeast under the acronym DADY... he said oh yeah we have that too. Stacked behind all the fancy turbos they had Crosby and Bakers. Kinda funny as I was about to order it online and pay double the price to ship it.
When I questioned the sanitizers he showed me what they had and mentioned the one of the no rinse versions was about the same as OxyClean but he was unsure of the Oxy scoop per gallon...my question is:
Has anyone here used OxyClean as a sanitizer? and if so what strength?
Thanks"
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Rank: Guest
Groups: Guests
Joined: 2/10/2002(UTC)
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Well you got me interested enough to go track down the pofolks version of Oxyclean from WW..which everybody say works about the same. It dont really make any claims of sanitizing anything. Touts itself as being a stain remover. You might want to invest in some Clorox unscented. Or..my home brew shoppe highway robber is always touting the virtues of iodine. Course he got that for twenty five bucks an oz..but he dont have no Clorox..lol. Let us know how it comes out. Mighty glad you was able to force them into selling you some good yeast.
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Rank: Advanced Member Groups: Registered
Joined: 2/4/2012(UTC)
Posts: 303
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Do not use bleach on stainless steel. It will pit it.
Wal-Mart Sun Oxygen cleaner will work.
PBW (Powdered Brewery Wash) is supposed to be a mix of the Oxyclean (or Sun Oxygen) stuff and TSP (tri-sodium phosphate) in a 50/50 or 70/30 ratio (can't remember). I used 2 scoops per gallon in a 50/50 mix.
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Rank: Junior Member Groups: Registered
Joined: 3/31/2012(UTC)
Posts: 109
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"I have always used the Clorox or whatever the dollar store had on hand along that line...just rinsed it well.
I just curious what folks here had to say...."
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Rank: Junior Member Groups: Registered
Joined: 3/31/2012(UTC)
Posts: 109
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" Originally Posted by: muadib2001 Do not use bleach on stainless steel. It will pit it... Thanks, I did not know that!"
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