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Brewstilla last won the day on August 18

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  1. We are currently running a batch of rye with the same issues. Pulled a sample of late heads as I approached what should be hearts, proofed down, gave the glass a smell and started choking. Back of throat burning and eyes watering. The only variable in this batch is we used a saison esque yeast at a fairly high temp. I'm guessing this caused it to produce a ton of sulfur and now potentially acrolein. Thoughts?
  2. @Silk City Distillers, how are those flavors and esters now that you are a year or so in the barrel? Planning on trialing a couple kveik strains in the near future on rum, and if favorable whiskey after that
  3. Interested on hearing peoples thoughts on compressing heads using a couple plates, switching to pot still for hearts, and back to a couple plates for tails. I am sure this is product and system dependent, but just as a general discussion. We create many products, rarely the same a few times in a row, so sitting on a bunch of random feints to recycle is a bit of a pain. My concern with compressing is losing those favorable congeners that live in late heads and early tails. Curious to hear folks real life experiences. I have tried it and it certainly helps yield, however we are not far enough along into our barrel aging to see its impacts on the final products.
  4. https://www.youtube.com/watch?v=Yi5WzVGBkuw Interesting watch with some info regarding what you are interested in
  5. What if any records are required when moving a spirit (bourbon in this case) to a finishing barrel (rum in this case). I understand the age statement implications and the clock stopping, just not sure what records (gauge?) are required. Thanks
  6. Title about says it all, just wondering how long folks are keeping columns in full reflux prior to taking product off?
  7. Are you making a heads cut to avoid louching of juniper and citrus oils? I sample my gin distillate and dilute 50/50 with RO and don't start my hearts collection until I reach a sample that doesn't louche. Has worked well for me
  8. Thank you for that @dhdunbar. For clarification, we are not trying to make a canned Manhatten, we are trying to make a canned gin and tonic that contains an IPA based simple syrup. Silk used a canned Manhatten as an example of a canned cocktail containing a base spirit with the addition of another alcoholic component.
  9. Our sister company is a brewery with a taproom (full liquor license), and we serve cocktails from the taproom. One of the cocktails that has gained favor with patrons is a gin and tonic with simple syrup made from the brewery's very popular double ipa. We would like to can this as an RTD, and submitted the formula to the TTB and it was declined because "finished IPA cannot be used in the production of this product" My question is, is there wording to get around this, or is this a no go with finished beer (even tho the alcohol is evaporated off when making the syrup). Our other option that we will trial is simply making a simple syrup out of the wort of that beer. Thanks
  10. Ran into something I haven't seen before. Yesterday I ran a CIP on my still for todays spirit run, PBW followed by citric as usual. This morning the copper was nice and bright, as I was loading the still with single malt low wines, I noticed the bright copper rapidly turning a dark streaky color. Even without the low wines hitting it. The low wines and heads are extra stinky, but the hearts are great. Any idea what would cause this??
  11. Anyone use a supplier of Glencairn glassware for logoed glasses that they like? The supplier we normally use for other glasses is in the 8-10 dollar range per glass for this style which clearly doesn't work for us. Thanks
  12. I also used SafTeq Blue and fermented it at 95F. Stripped four washes and final spirit run on pot still. It is reminiscent of tequila, but also has a bit of that sweeter vodka thing going on
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