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Responses

1. 

   1

   saracen:

   Posted 1 year ago by Moderator

   Googled it. Nothing, except some rather nice ladies covered in soap suds hot washing a car.
   Dunno. What's the context?

   If you're not living on the edge..... you're taking up too much space!!
   
   Planning: - To get some more brews on now the weather's a bit cooler
   Fermenting: - Ginger Beer experiment
   Conditioning: - A normal bitter with Styrians
   Drinking: - All of it!!
   
   E-mail: arnyfris@gmail.com
2. 

   2

   Nath:

   Posted 1 year ago by Moderator

   Second that, I have no idea apart from a guess - maybe its another name for sparging???

   Drinkin' - nowt, it's all gone
   Plannin'-
   Loads a beer after an upgrade!
   
   nathbrew@gmail.com
3. 

   3

   Neil:

   Posted 1 year ago by Member

   I have the recipe in front of me...

   Mash 500gm of pale malt in 1.5 ltrs of water for 1 hour.
   Sparge with 2 ltrs of water.
   Into this steep wheat flour?, 55gms crystal malt and 30gms of black malt @ 60c for 30mins.
   Hot wash with 1.5 ltrs of water.
   Add 20gms Fuggles in a muslin bag & 500gms medium DME loose.
   Boil 60 minutes to around 1.060
   Leave for a month

   Might give this a try... but wheat flour? Where can i get that from?

   Neil

4. 

   4

   saracen:

   Posted 1 year ago by Moderator

   Might give this a try... but wheat flour? Where can i get that from?

   Should have it in any health food shop. I know the herbs and spices stall on Bury market has it, so perhaps Norwich market.

   If you're not living on the edge..... you're taking up too much space!!
   
   Planning: - To get some more brews on now the weather's a bit cooler
   Fermenting: - Ginger Beer experiment
   Conditioning: - A normal bitter with Styrians
   Drinking: - All of it!!
   
   E-mail: arnyfris@gmail.com
5. 

   5

   Tony:

   Posted 1 year ago by Member

   Isn't all 'standard flour' wheat flour?

   EDIT - oh sorry, forgot the main post! I found this relating to the production of whisky:

   What is Patent Still distillation?
   Unlike Malt Whisky, Grain Whisky is distilled in a continuous operation in a Patent Still. This is sometimes known as the Coffey Still. after Aeneas Coffey, who developed it in 1831.

   Steam is fed into the base of the analyser and hot wash into the top. As the two meet on the surface of the perforated plates, the wash boils and a mixture of alcohol vapours and uncondensed steam rises to the top of the column. The spent wash runs down and is led off from the base.

   The hot vapours enter the rectifier at the base and as they rise through the chambers they partially condense on the sections of a long coil through which wash is flowing. The spirit vapour condenses at the top of the rectifier and is run off through a water-cooled condenser to the spirit safe. Once the spirit begins to be collected it runs continuously until the end of distillation.

   Because of the rectifying element present in this process, the distillate is generally lighter in aroma than most Malt Whiskies. It consequently has a milder character and requires less time to mature.

   There you go Neil .. no problem at all!

   Beer will get you through the times of no money better than money will get you through the times of no beer
   (with grateful thanks to the Fabulous Furry Freak Brothers and slightly adapted)
6. 

   6

   Neil:

   Posted 1 year ago by Member

   Hmmmmm not sure how to go about doing that? Wonder whether just sparging again would have the same effect?

   Can't see what wheat flour would do either? Other than make my boiler incredibly messy. Might leave this one out after all.

   But i have learn't something today thanks to Tony....