"I was wondering if (1) when using turbo 48 and 18% mash is an 70 deg room ok or do I need to heat mash. (2) What water to use in the mash and diluting down after distilling, distilled, spring etc.

Tod"

"

TY mtnwalker2

My new pro II HC keg kit is on the way but only have done wine and all grain mash beer before this (thus the mash slip lol), city water is fine with wine, and beer is fine with full boil, so I will probably use spring water for the first wash.....(see I got it right thiis time hehe), and learn from there, now to study even more on temps, and when to cut heads and tails. Just looking to make make a neutral product to start with.

Tod"

I do all my work with my own water, but I have a well, so no chlorine, fluoride, or any other additives, just good old limestone hard water. When I cut the product down to drinking levels I use distilled or purified water, I don't want the water to add any taste.

"Thank you all for the advice.

Just_me and Ratflinger, I have lost faith in the city tap, if you leave it in a glass for a couple weeks it grows a pink slime.....YUCK!.

mtnwalker2, I will be using propane jet burner, plenty of btu's, but will clamp insulation to stabilize and save energy, especially now that it is getting cool out, and will also drop something into the still break up bubbles. Do you run 50 liters at a time or stick to 25, and how long does it take to run a high reflux/purity batch?

Just_me, my son lives in Keller, Tx. which just also happens to be the home of Brewhaus..., you can probably distill down there in the summer with out any additional heat source lol!

Tod"

"Tod,

Flyboy's advice is right on. I always use the keg, unless I do a smaller brandy batch that the 25L pot is more appropriate.

For the keg, with the HC unit and propane, I find my average to be between 7 and 9 hours Max. Those longer runs are when I am dedicated to get all the heads out at a very slow pace, with tons of reflux. Also depends on the season, as I use spring water gravity flow, and the temp. of the water can vary dramatically. And the seson. Several years ago, I had the whole dang thing freeze up in the top reflux setup while still giveing plenty of heat. I didn't have the column insulated properly that time and the temp dropped almost 30° F in just a few hours.

You will develope a fine touch in adjusting the heat up range, the head range and the hearts run. It is both the heat input and water volume and water temp. that affect good reflux. A bit of practice and you will get a good feel for it.

Good tip, get a good digital thermometer for the top, with an alarm. Suggest one with a remote senser and alarm. Gives you a little more freedom and control. Best though is to get a good book, or laptop and be right there with the baby as she's conceiveing. This can be dangerous!"

"Tod,

I would go ahead and strip it.

Heres a good and helpful trick. If its cool or cold at nights- or daytime, as soon as it finishes fermenting set it outside for up to 12 hours, less if heavy freezing. Then bring it in and sparkaloid it. Really speeds it up.

If its cold enough, I will occasionally go out and lift and drain the icy slush as it forms, drain all liquid back into fermenter and discard the ice. Like old time freeze distilling. This will concentrate your wash considerably."