96 Comments

• S

  Comment Author: STeve

  Published on: Mar 11, 2016

  I have a question that I hope you can help me with. I am a long time all grain Brewer and I am on my 2nd batch in my new still. Last batch my fermentation stopped at .02 OG was about .067, and I could not do anything to get it to move, so I figured I must not have achieved full conversion? Second time around I used and iodine test to validate my conversion then moved it to my conical. I hit it with a turbo yeast on Monday, now at Friday and it’s stopped at 1.025, Making me nervous… Not sure what the possible cause might be. Secondly, when I distilled my last batch I got decent yeild for quantity but a alcohol content of 40-55% about half the proof I expected ( I made all my cuts at specific temps). But I figured with the lower fermentation I would just get a lower yeild of high proof, not normal yeild with lower proof? Hopefully you can help me I am new to this so just a few questions.

• M

  Comment Author: Mike

  Published on: Mar 10, 2016

  Dear friends, i am a newbie, my fermentation is going on with 4KG sugar and 1KG molasses in 20l water. Used 20g of bakers yest hydrated in a slice of bread, with an air lock bucket. Its been 10 days and bubbling, how many days should i wait

• P

  Comment Author: paul

  Published on: Feb 26, 2016

  I’m running a 5 gallon still with a thumper before the coil , is the first few ounces coming off the coil still poison or has the thumper eaten that ?

• S

  Comment Author: steve

  Published on: Dec 16, 2015

  I’ve had this same thing happen to me before. What I did was get a packet of
  dry yeast – dissolve it in small amount of warm water with no sugar in glass
  when it has a good rise to it pour it slowly into your wash. It will start to
  eat the sugar again – let it set till done then run it as soon as it stops. your
  alcohol content should be good.

• B

  Comment Author: Beau

  Published on: Nov 07, 2015

  This question is for Jake (or anyone who knows). on the yeast, will the instant yeast still work? i unfortunately just ran across your post after i pitched flieshmann’s instant yeast. next time i’ll definitely use the active dry yeast, but i’m wondering if i should just throw this whole mash out now that i’ve pitched the instant yeast. 5 gallons of sugar wash, necessary nutrients/buffer, 10 grams of yeast.