Answering Common Stripping Run Questions
42,247
Published 2018-03-29
These (in my experience) are some of the most commonly asked questions about stripping runs.
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All Comments (21)
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Stuck at home sick today and stumbled across your channel. What a wealth of info and so consumable! I just keep watching episode after episode. I've read a lot about distilling but you make it so much more digestible. You, my friend, are an absolute treasure to find! Just getting ready to convert a spare keg to a boiler of my own. Thanks for the tips and inspiration. Cheers!
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You are an authority on the subject. Feel proud! You have brought understanding and wisdom to a hobby that is otherwise clogged with misinformation.
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Really appreciate the wealth of knowledge, and the time you take to share it with us! I just started chasing the craft and would be far less able to turn out quality product without binging my favorite youtube channel first.
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Love your Channel. I know you mentioned not to collect cuts in the stripping run but I was wondering if there's any benefit of discarding the foreshots in both the stripping run and the Spirit run.
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This channel is f***ing awesome. Can't thank you enough.
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Just wanted to say I got here from the Whiskey Vault, I have been interested in home distilling for a long time. Can't legally do it in Texas, but great to watch and learn.
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Old timer distilling lingo of the day (Strip 'n' run)= when you blow off a cap you "strip 'n' run."
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Nice to be learning alongside you. Don't forget to dump the foreshots on each stripping run....just thought I'd re-inforce that message. Love your work.
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Cheers Jesse on somehow choosing me for the toasted oak , iv PM’d you on Facebook, thanks bud cheers Jimmy
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Thanks for the insight. And thank you for turning me onto bearded. I became a patron of his channel
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@5:32 "Time for another one." Reminds me of a great you tuber. RIP - Paul Wicksteed. AKA Time4nother1.
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I basically do a UJSM 10 lbs corn 15 gallon boiling water add 20-25 lb table sugar Let cool to 155 deg add 3 lbs rolled oats Let cool below 100 deg Add 1 lb of malt and yeast I never do a stripping run Add 100 % backset to next generation Will run 5 generations adding 1 lb of malt each time My question is, if making a scotch with safety net Can I run multiple generations with peated malt? Still not sure I want to do a stripping run will have to play with it I guess! Cheers
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Very helpful. I've just done a 25L Birdwatchers TPW in three stripping runs and a spirit run in my cheap chinese 8L pot still. My low wines were 40% ABV and I had room to stick in a couple of Litres of wash into the spirit run. I ended up wit 3.5L of low 70's ABV which I'm flavoring with juniper and sloe berries.
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Thanks for your time!!! It is helping me get to where I want to be... Good shit !!!!
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Yap, my 1st run was a stripping run, it just worked out that way. I was trying to make my cuts where needed, i started collecting at 90% and stopped at 20%. So to say i have 5 qts total with each bottle with different %. Stopping there, and not making a spirit run? O, yes my last few jars were cloudy 👍✌
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what would happen if you char the wood, get a planer and get some shavings, make a coffee filter out of it, and let the clear spirit filter through it. Would it actually reduce the aging time? No idea on unintended consequences to flavours.
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Still appears to huff and puff a bit when I run it hot and fast. Is that uncondensed distilate being pushed out? I have only used regular tap water is it better to cool it through a heat exchange on way to still?
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I made a Tennessee whiskey according to your recipe, and it tastes like finger nail polish remover. The only thing I did was put peach halves in my thumper. Is that what I did wrong?
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Awesome. the other reason is that the mash has a lot of fusel oils and other tail products that do not mix well with the alcohol and and come out of solution and turn it cloudy. Not a problem though. I also noticed your still in the backround. I'm making a new beer keg still and wondered what you used to make the large opening on the top. Thanks
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Great vid. When I use ta brew and distill, before I fell on hard times.. I used ta brew a 50gal of malt liquor then bottle 20 40oz bottles of malt liquor and the rest of the brew I'd distill into whisky ... If it qualifies as whisky.... And quick age it. My malt liquor ran between 14-20%pv and I thought the distilled remains made a great quick aged single malt. You should try. Malt liquor is a great beer to have on hand when waiting for the whisky to age.
