Odin

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Odin last won the day on January 9

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About Odin

  • Rank
    Active Contributor
  • Birthday 02/28/1969

Contact Methods

  • Website URL
    www.iStill.eu
  • Skype
    istill.support

Profile Information

  • Gender
    Male
  • Location
    The Netherlands
  • Interests
    Building state-of-the-art distilling equipment, designing state-of-the-art drinks

Recent Profile Visitors

1,460 profile views
  1. Rum making with iStills! https://istillblog.wordpress.com/2017/01/16/vs-distillers-ltd/ Regards, Odin.
  2. Fores, nice find. Don't put them in the dishwasher though. They break instantly. Regards, Odin.
  3. Since I have reached my maximum, I can't post pictures here directly. I will have to clean up some posts later. For now, if you are interested in seeing the iStill 2000 NextGen that we are building for deployment in Napa Valley, California, please see: https://istillblog.wordpress.com/2017/01/11/california-dreaming/ Regards, Odin.
  4. Hi Foreshot, I love to use a grappa glass. The reason is that its tulip shape guides smells to the nose. And it has a stem, so you can easily swirl the contents around without your hands or fingers warming the spirits. The negative is that they are delicate and break easily. Something shaped like this: https://woldring-porselein.nl/zwiesel-1872-enoteca-grappa-101ml-nr-155/?gclid=CMzr1pLSudECFQs4GwodAiQDjg Regards, Odin.
  5. If you add the rye later, after you cooked the corn, it may help you cool your mash from (cooking) corn temperatures down faster ... Regards, Odin.
  6. Gerald from Canada is about to open his whisky distillery! For pictures on the build of his distillery and his stills, please see: https://istillblog.wordpress.com/2017/01/09/distillery-shefford/ Regards, Odin.
  7. Hi Chip, Happy to help you out with any Q's you might have. Here's a general thread on Gin making that I openend here not long ago, that you may find interesting. Regards, Odin.
  8. Here are pictures of Jude and Peter from the UK, setting up their iStill in their distillery: https://istillblog.wordpress.com/2017/01/04/archangel-distillery/ Regards, Odin.
  9. Hi Kinky, I opened up a thread on gin making here on the ADI Forums, just like Silk City Distillers mentioned. Also, as a follow up to my booklet on taste rich distilling, I'll do a booklet on gin making. It will be ready by March, I expect. Regards, Odin.
  10. How many grams of yeast do you pitch?
  11. Hi Fa20driver, 15 to 20% of total is way too big for a Heads cut. Especially if you apply a 20-plater. Butterscotch tastes and flavors are caused by diacetyl. Not by definiation Heads compound related, but mostly caused by bacterial infections during the (early parts) of the fermentation process. More areation at the beginning (for better yeast propagation) or higher amounts of yeast may help solve the issue. My thinking is that you do have an off flavor (which you describe as "butterscotch") due to fermentation issues and that you may not have a cuts and/or concentration issue while distilling. Barley, especially malted barley, is very prone to bacterial infections. Here's more info on diacetyl: DiacetylDiacetyl is most often described as a butter or butterscotch flavor. Smell an unpopped bag of butter flavor microwave popcorn for a good example. It is desired to a degree in many ales, but in some styles (mainly lagers) and circumstances it is unwanted and may even take on rancid overtones. Diacetyl can be the result of the normal fermentation process or the result of a bacterial infection. Diacetyl is produced early in the fermentation cycle by the yeast and is gradually reassimilated towards the end of the fermentation. A brew that experiences a long lag time due to weak yeast or insufficient aeration will produce a lot of diacetyl before the main fermentation begins. In this case there is often more diacetyl than the yeast can consume at the end of fermentation and it can dominate the flavor of the beer. I hope you find this information helpful. Regards, Odin.
  12. Beautiful! Are the wholes on the plates for bubble caps? What steam requirements are needed to drive the continuous column? Regards, Odin.
  13. That must be: "High temps in the boiler ..." I wrote that down incorrectly. Good luck on your gin, Kinky. Regards, Odin.
  14. Here's more info and a picture of a new and stronger heating element for the iStill 100 NextGen: https://istillblog.wordpress.com/2016/12/29/istill-100-push-the-power/ This 100 liter unit is often used for either product development or as a gin still. The additional heater gives it a bit of extra "oomph". Regards, Odin.
  15. ... if you mill your malt on location, bacteria easily lift with the dust that's formed into open fermenting. Not saying that's the cause, but it is something you might want to look into. Regards, Odin.