Recent content by Uncle Tom

I also use the 20 percent method. For a long time I went to high with it but after experimenting over the years I found that using the same filtered water and the 20 percent backset resulted in a good consistent mash over and over. I love nothing better that when I'm running it generation after...

Ya those feints will do the trick. Can't wait to here about the outcome.

Run it that's how I got started only back in those days we didn't call it sour beer we called it a wrecked batch haha. I was so disheartened that we had made a sour beer that I made a pot still and started running any bad or sour batches through the still. I soon realized I really liked making...

Wow that sounds good. I started in beer got frustrated with the yeast being so sensitive haha after wrecking a 15 gal batch I built a copper rig and ran it. It turned out I never looked back I bet your batch with the chocolate notes is awesome. Thanks for the nice welcome.

Thanks island lizard love the threads

Thank you very much wallyLoz

Thank you very much.

Absolutely sir, thanks for the welcome.

I've picked up a few great tips on these threads hoping to get some sour mash experiences going.

I always ferment with the corn in I like the flavor better that way. That said many people do it the other way. I do a sour mash so I am using a portion of my corn over and over again. Try it one way then go the other way next time. The great thing about this hobby is a little trial and error...

I only use temp in the top of the column. I agree with above mentioned it will regulate its self then turn down flame to slow the drip. But hey I put a huge sight glass in my new column for the bling factor so have at it and enjoy. I also invested in a proofing parrot which I always thought was...

Thank you Sammy86

Hey y'all Uncle Tom from Tennessee here, been reading some of the threads here and decided to join. I have been distilling for a little over 30 years and consider my self a novice. Everytime I run a batch I learn something new. That's the reason I joined to learn and encourage people that this...

I would only use oak even if I had to ride a camel 500 miles through the desert to get it. With the invention of the inter web seems like it would be fairly easy to obtain, I experiment with grains and different mashes but after doing this hobby for over thirty years I will simply say stick to...

I used carbon when I first started many years ago. But after years of learning to make good cuts I no longer filter. I age on french oak chips in 5 gallon glass carboy at 120 proof . I filter through a coffee filter to get any debris out, then cut to 80- 100 proof depending on taste. When I did...