Jump to content
ADI Forums


  • Content count

  • Joined

  • Last visited

  • Days Won


Odin last won the day on September 15 2017

Odin had the most liked content!

Community Reputation

46 Good


About Odin

  • Rank
    Active Contributor
  • Birthday 02/28/1969

Contact Methods

  • Website URL
  • Skype

Profile Information

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

Recent Profile Visitors

2,926 profile views
  1. What ever happened to iStill?

    Thanks for sharing. Proof of the pudding is in eating, right? So lets do that and see how it works. Our head brewer has a recipe formulated for an IPA and I'll join him in a week or two. Flying out to Utah for a workshop first. Speak to you all soon! Odin.
  2. What ever happened to iStill?

    Here are two pics. On the first one my assembly hall manager is cutting the lines to feed the Extractor. The other one is the pump and how we attached it (tri-clamp) to the boiler. Movie on final pump testing in this configuration on the iStill Blog tomorrow. Regards, Odin.
  3. What ever happened to iStill?

    Some very exciting news! We have completed testing all the steps and feel confident we can use the iStills, in combination with the Extractor, to mash beer. Not "just" distillers beer, but also consumers beer. Like this: 1. Bring X amount of water in the iStill 2000 to striking temp (aka starch conversion temp); 2. Fill the Extractor with Y kilo's of cracked malted barley; 3. Use the pump to start extracting and converting the starch into fermentable maltose; 4. When extraction and conversion are done, you now have (around) 2000 liters of wort in the boiler of the iStill 2000; 5. Bring the temp up and add hops; 6. After final hops cooking, crash cool the wort to the desired fermentation temperature; 7.Start fermenting, etc. I'll start posting some more on this (short video, pictures, complete procedures) in a few days time. As we speak, my team - with all the experience with the various steps and new pump system - is building up an iStill 500 with 100 liter Extractor combination. When I am back from Utah, we'll work out final procedures with our head brewer and actually make some 500 liters of actual IPA. Regards, Odin.
  4. What ever happened to iStill?

    Here's more info on upcoming workshops: https://istillblog.com/2018/01/16/utah-and-napa-here-we-come/ Regards, Odin.
  5. What ever happened to iStill?

    And here's the mashed tulip bulbs fermenting at our customer's location. Regards, Odin.
  6. Odin on Gin

    Here's a picture of one of our Texas customers starting a gin run. And let's do a post on extraction next week. And how it can help out the craft distiller at making better gins (and other products). Here is a start. Just a few definitions so we all speak the same language. Maceration is where we put alcohol and organics together with the goal to extract tastes. Vapor infusion is where we put the organics (herbs, berries, spices) in the vapor path while distilling. Boiler infusion is where we put the organics in the boiler while distilling and harvest the taste rich gases thus created. If we extract via maceration we create an extract. If we redistill that extract and create a higher proof clear liquid, that liquid is called an essence. All right. More after the weekend. I am about to wrap things up here. It's of to Germany in a few hours, where my daughter - goal keeper of the Dutch national girls soccer team - plays a tournament. One very proud daddy signing out for now. Regards, Odin.
  7. What ever happened to iStill?

    If you want to see how the iStill 2000 mashes a very thick tulip bulb wash, here is a link with the story, pictures and two short movies: https://istillblog.com/2018/01/11/mashing-tulip-bulbs-with-the-istill-2000/ Regards, Odin.
  8. What ever happened to iStill?

    We just helped set-up another iStill 5000 in the UK! https://istillblog.com/2018/01/10/setting-up-another-distillery-in-the-uk/ Regards, Odin.
  9. What ever happened to iStill?

    Yeah. Clusius Craft Distillers are targeting basically Michelin star restaurants with this product. Regards, Odin.
  10. What ever happened to iStill?

    And tomorrow will be an interesting day in the distillery! We are going to mash 2000 liters of tulip bulbs for the Netherlands newest drink. Tulip spirits ... it does not get more Dutch than that. Well, unless I put my wooden shoes on ... https://dutchtulipvodka.com/
  11. What ever happened to iStill?

    We are helping Croatia's first craft gin distillery opening up! The iStill has arrived at the Luftbremzer Distillery ...
  12. What ever happened to iStill?

    Good morning to you all! Here is a new innovation we are putting out there as of right now: iStill WiFi. What it means is that all of our iStills can now be ordered with (or retrofitted with) a new WiFi module that we designed. With this new module you can connect to your iStill without even having to plug an ethernet cable in. Makes it even easier to monitor, operate or tun it. Via laptop or iPhone. Or via the normal touch screen on the unit. Here are some pics. The first one is of the new WiFi module. The second one shows me doing a single malt finishing run and monitoring it via my iPhone 7S (screenshot). Regards, Odin.
  13. What ever happened to iStill?

    In 2017 we trained over 200 craft distillers. In Amsterdam, mostly for our European customers. And in Utah, where we get a lot of traffic from the US, Canada, and Mexico. The last training of the year took place in Madison, WI. A 1 1/2 day introduction event, generously hosted by Two Tall Distilling. A great event that tastes like more workshops will follow at their location in 2018. For pictures of the Madison even, please check out: https://photos.google.com/share/AF1QipNy5WPHxcLcvcfZexcW_oQ2oShRmwWS-AuN5ElrR2B17vDFkGfyTPEFKSSorvd7ng?key=WEdxd1ZnR29uSTdnRWNQOVpXdEkwaFFCSHNGN21n In 2018 we plan to train over 300 students. In Amsterdam, Utah, and Madison. But to facilitate the growing North American market, we are also opening up training locations in other parts of the continent. The first one will be at Napa Valley Distillery, CA. From March 19th until March 22nd. The workshop is now open for registration. For more info, please see: https://istill.eu/university Or: https://istillblog.com/2018/01/03/the-best-distilling-workshops-of-the-world/ The year 2018 will also see more of our courses at the east coast, in Texas and - again - in Utah. More info later on! Regards, Odin. Picture of Madison Capital by morning ...
  14. What ever happened to iStill?

    Hi there, Here is a post from Meanie Craft Distillery from Delft, the Netherlands. Paul, owner and distiller, currently makes great anise, a genever and a gin. Amazingly, all of his drinks have won medals within months of being released. Ah, almost forgot his unfiltered vodka! Yes, that one won a medal too. That's ... 4 medals for 4 drinks within half a year of opening his distillery. Paul, congrats on your success! Both taste wise and in terms of commerce. https://istill.eu/stories-meanie More on what happened to iStill? Or what is in the planning for 2018? We'll release a future forecast within a few days. I'll post a link here later on. Regards, Odin.
  15. What ever happened to iStill?

    Not sure about the probe. If you want to know, reach out to Kyle maybe? I am sure he can help you out, MGL. Here is the promised picture from the iStill University Distillery: a certified and approved probe, used by the Dutch authorities to establish alcohol content for their book keeping. On a vodka run we did a bit over a month ago. Regards, Odin.