StillSmart

Frank wrote:Footnote: hey SC, wheres ya been?

Waiting for an invite ya mongrel.

chaslam07 wrote:I could distill 20litres then top up fermenter with more water and sugar, and pitch the yeast which would be my 2nd gen, and 1st sour mash ?

Correct. Use about 10 -15% from the previous run. Add warm water (about 30C) to dissolve the sugar or your will kill the yeast. This way, you never have to add yeast again.

scarecrow

scarecrow wrote:

Frank wrote:Footnote: hey SC, wheres ya been?

Waiting for an invite ya mongrel. scarecrow

when is an 'Invite ya Mongrel' offer necessary? Bring the dogs with you anytime mate...mine will happily eat 'em.

@chaslam07....(+1 SC) sorry should've added that once you've got a decent yeast going...it'll keep going (subject to Ph balance and temp being kept under control).
I'd still remain of the opinion that a very good starting yeast (culture) will always lay a great foundation for generational wash....hence my choice.

When this has finished fermentation. Am I supposed to let it clear ? Add finings ? Or can I just go ahead de gass and put it into my still ?

All Grain washes have a tendency to foam up in the boiler and can lead to puking. In the Airstill you should be particularly careful to avoid this possibility as an Airstill puke can lead to serious scalding injuries.

I always get the wash clear before running my Airstill or, at the very least, use a good dose of Distillers Conditioner or a big knob of butter

AM

That's ok will clear, and cap full of conditioner as I was going to, I take it I still want to strip and spirit run with no filtering afterwards?

Yup!

AM

Just had a look in my bucket of the strained out liquid from my corn, there was a white sort of film on top, and like bubbles with the white stuff what does this mean ?

Without seeing it I wouldn't hazard a guess even.

AM

Did that work ? it's like this cos I've stirred it but when I first looked it was a think film all across

Dry and powdery? That would be Kahm yeast. http://www.homebrewtalk.com/f163/my-tri ... ld-344275/

Thanks, yes that's what it looked like before stirred, Kahm yeast, read through but all just said siphon off underneath and bottle as it was beer, but what should I do, tried hydrometer but still above 1.1 so not ready to distill yet, I presume whatever bacteria it is wouldn't survive in the still with the temperature ? Any advice what to do next ?

As long as it doesn't smell really foul, you'll be fine. Boiling might not kill all bacterias, as some can live above 100oC, but the high proof that you take off the still certainly will.

I'd just be cautious of using the backset in another wash if that was your plan, but the product will probably be okay.

Kahm yeast won't harm you, it just does not look very pleasant. I got some in a batch of pickles that I made. The pickles were fine, just looked better rinsed off. :-) Let it finish fermenting and then run i!

ok, will do that then, let it ferment out,i think its still fermenting, just slowly, then transfer to clean bucket and run.

Mixed with sugar and grain wash to give me enough for a 4l spirit run, managed to get 1litre at 55% after doing my cuts,